1 stephen ceideburg
9 lb to 13 lb turkey
3/4 cup vegetable oil
1/2 cup chopped parsley
2 tbsp chopped fresh sage, or:
2 tsp dried sage, crushed
2 tbsp chopped fresh rosemary, or:
2 tsp dried rosemary, crushed
1 tbsp chopped fresh thyme, or:
1 tsp dried thyme, crushed
1 salt
1 cracked black pepper
A Recipe for
Barbecued Turkey With Herbs
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Food Tip |
Researchers have discovered that chocolate produces some of the same reactions in the brain as marijuana...The researchers also discovered other similarities between the two, but can't remember what they are. |
| Matt Lauer , on NBC's "Today" show, August 22, 1996 |
This Recipe for Barbecued Turkey With Herbs is one of thousands in the Recipes-to-go Barbecue Cookbook.
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
If you enjoy this Barbecued Turkey With Herbs Recipe - you should enjoy the recipe collections you can find on the websites below:
Health food makes me sick. |
| Calvin Trillin |
My wife dresses to kill. She cooks the same way. |
| Henry Youngman |
This is a recipe for Barbecued Turkey With Herbs from the recipe cookbook of Recipes-to-go (Barbecue)
“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.” |
| a nation taste-blind.” M.F.K. Fisher |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Herb Tip |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
Use indirect heat, as explained in the recipe to cook a whole turkey
or turkey breast. Allow 1 3/4 to 3 1/4 hours' cook- ing time,
depending on the size of your turkey and heat of the coals.
Prepare coals and grill.
Remove neck and giblets from turkey. Rinse turkey under cold water;
drain and pat dry with paper towels.
Combine oil, herbs and seasonings in a small bowl. Generously brush on
cavities and outer surface of turkey, reserv- ing some mixture to use
as a baste.
Pull turkey skin over the neck; secure with a skewer. Tuck wings
under back and tie legs together with kitchen twine.
Arrange medium-hot briquettes on two sides of a large metal or foil
drip pan. Fill the pan halfway with hot tap water.
Place turkey, breast side up, on grill, directly above the drip pan.
Cover grill and cook turkey 11 to 15 minutes per pound, or until an
instant-read meat thermometer registers 180 degrees F, basting
occasionally with reserved herb mixture.
Add a few briquettes to both sides of the fire every hour or as
necessary to maintain a constant temperature.
Garnish with additional fresh herbs, if desired.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
Serves: 8
Barbecued Turkey With Herbs Recipe brought to you by Recipes To-Go