Barbecued Turkey With Herbs
|Turkey||13 Pound (Fresh Frozen /Thawed)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Chopped sage/2 teaspoons dried sage, crushed||2 Tablespoon|
|Chopped rosemary/2 teaspoons dried rosemary, crushed||2 Tablespoon|
|Chopped thyme/1 teaspoon dried thyme, crushed||1 Tablespoon|
|Cracked black pepper||To Taste|
Remove neck and giblets from turkey.
Rinse turkey under cold running water; drain and pat dry with paper toweling.
In small bowl, combine remaining ingredients.
Brush cavities and outer surface of turkey generously with herb mixture.
Pull skin over neck and secure with skewer.
Fold wings behind back and tie legs and tail together with kitchen twine.
Insert meat thermometer into center of thickest part of thigh, not touching bone.
Arrange medium-hot Charcoal Briquets around large drip pan.
Position turkey directly over drip pan.
Cover grill and cook turkey 11 to 13 minutes per pound or until internal temperature reaches 185 °F, basting occasionally with herb mixture.
Add more briquets as necessary.
Garnish with additional fresh herbs, if desired.