Garlic - Herb Barbecued Turkey
- whole turkey (12 - 14 lbs.)
1 - cup butter, softened
6 - peeled garlic cloves
2 - teaspoons dry parsley
2 - teaspoons sage
2 - teaspoons rosemary
2 - teaspoons thyme
1 - teaspoon salt
1 - teaspoon coarse ground black pepper
1 - Tablespoon lemon juice
Flavoring Ingredients (inside body
Salt (to taste)
coarse ground black pepper (to taste)
2 - heads garlic, separated & each clove smashed
2 - lemons, squeezed, reserving juice
1 - yellow onion, cut in wedges
- In food processor, add butter,
garlic, parsley, sage, rosemary, thyme, salt, pepper and lemon
- Process seasoned butter
ingredients until smooth.
- Divide in half.
- Place half of butter mixture
under skin of breast meat, using a rubber spatula to spread it
- To other half of butter.
remaining juice from lemons (about 1/2 cup).
- Melt mixture, then set aside for
brushing or basting turkey.
- Sprinkle turkey. inside and out,
with salt & pepper. Place flavoring ingredients inside body
cavity. Close cavity.
- To prepare the turkey for the
grill, unwrap and remove neck and giblets from tile neck and
body cavities. Refrigerate and reserve these parts for another
use. Release the legs from the nylon or metal leg lock, and
- Remove all visible fat from the
bird that might cause unnecessary flare - ups while grilling.
Wash the bird inside and out under cold running water. Dry with
paper towels and discard tile towels.
- Tuck the wing tips under the
turkey before grilling. Joint bones may break ill tile process.
Season the bird inside and out with desired herbs/salt/pepper.
If desired, gently separate the breast skin from the meat and
rub seasoning under the skill. Flavoring ingredients (such as
onion & garlic) may be placed loosely in the breast cavity.
Close breast cavity with foil or lacing skewers. Using kitchen
twine, tie the two drumsticks together and shield with foil. For
a turkey with that “full” look, place a whole onion in the
neck cavity. Secure the neck skin on the back with turkey
lacers. Cover tile breast meat with foil to prevent overcooking.
Insert an oven-proof meat thermometer into the thickest part of
the thigh, being careful not to touch the bone.
- For best results and in the name
of food safety, it is recommended that tile bird is not stuffed
with anything more than flavoring ingredients.
Preheat grill to medium heat using
indirect grilling method.
- Firing Up the Grill Indirect
Grilling - Stack 5 lbs. (approx. 90) charcoal briquets in a
pyramid and add charcoal lighter fluid.
- Follow the directions on the
lighter fluid package for tile amount to use.
- Immediately light the charcoal
in several places. Keep grill uncovered until ready to
- Flames will die out in 5 to 10
minutes. When briquets ash over, about 15 minutes later, spread
evenly in a ring around the outside edge of the grate.
- Immediately distribute an
additional 10 briquets between the hot coals.
- Place drip pan in the center of
the charcoal grate.
- Carefully pour 1/2 - inch water
in the drip pan.
Note: For best results. use a V -
shaped roasting rack to cradle the bird on the grid.
- Away from the grill, spray
non-stick cooking spray oil the cooking grid and the roasting
rack. Place the grid over the hot coals. Position roasting rack
in the center of the grid, and arrange the prepared turkey in
- Put the cover on the grill. Open
- To maintain constant
temperature, add 10 briquets every 45 minutes.
- For extra help, stand oil oven
thermometer on the grill to make sure that tile heat inside the
grill stays at a constant temperature of 325° F. to 350°
- You can also test the
approximate temperature by holding your palm just above the
grid. If you call keep your hand in place for 30 seconds before
pulling away, it's just about right.
Brush turkey with
seasoned butter each time coals are added.
Remove foil shield
from breast after 1-1/2 hours.
Cook turkey to an
internal temperature of 185° F., about 3 hours.
Remove from grill
and let turkey stand 20 to 30 minutes before carving.
leftovers within 2 hours of removing from the grill!