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Whole Turkey on Grill
Recipe by: BBQGuide
Prep time:
Serves:
1 medium onion
1 stick butter
neck and gizzard
3 cups chicken stock or water or bullion
2 tsp chopped rosemary
salt and pepper to taste
1/2 cup vermouth
1 cup sweet marsala wine
juice from two lemons
Clean turkey well, removing any bits of pin feathers and cleaning the
cavity of any remaining pieces of innards. Soften a stick of butter
to room temperature and rub the cavity with half of the stick of
butter. Stuff with your favorite stuffing. With the remaining butter,
stuff a little between the skin and the breast meat and rub some over
the skin of the turkey. Stuff a little bit of the stuffing between the
skin and the breast also. Skewer the cavity opening shut. Also place a
little stuffing in the neck cavity, tuck the neck skin under and
skewer shut. Salt and pepper the turkey and I like to place about
three pieces of bacon on top of the bird. I know, I know - this is not
exactly the most low cholesterol way of preparing turkey--but none of
us have a problem here and we've been eating this way for many, many
years.
I've found that instead of using a roasting pan it is easier to use a
homemade pan from extra heavy duty foil - using three layers of foil
and making it just big enough to hold the bird and the sides need to
be about 2 1/2\" high.
For a gas grill, I have placed the turkey crosswise on the grill so
that the pan is evenly distributed over the two sets of jets. Set the
flame so that a temperature of 300 to 325 degrees is maintained. On
my 44,000btu grill, that is about the lowest setting. Cover with heavy
duty foil for the majority of the cooking. Time about 20 minutes per
pound at 300 degrees. Remove the foil for the last hour of cooking.
Every once in while, baste the turkey with the juices (or with the
basting juice recipe--to follow). I have \"hot spots\" in the jets of
the grill--so about twice during the cooking I turn the turkey around
(and the pan, of course) so that one side is not more cooked than
another.
Basting juice:
Melt the butter in a heavy pot over medium high heat. Chop the onion
and sautÈ in the butter until just translucent. Add the neck and the
gizzard and continue cooking for about 4 minutes. Add the rosemary
and stock and simmer until reduced by half. Strain well. Use the
gizzard and neck in the stuffing or the gravy. For the basting juice,
mix together the stock preparation, one half of the marsala and
vermouth and the juice of one lemon. Use the remaining wine and
vermouth and lemon juice if needed. I use all of the mixture for a
20 lbs turkey, so I wouldn't think you would need to use all of it
for a smaller turkey. This really keeps the turkey moist and
flavorful. BTW, roasting a turkey on the grill - even if you don't use
this basting juice - makes a very, very flavorful and juicy turkey
(and whole chicken too).
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