Barbecued Turkey Recipe
Ingredients
| 20 to 22-pound turkey, thawed if frozen | ||
| Poultry seasoning | 2 Teaspoon | |
| 1/4 teaspoon pepper 1 cup port | ||
| Onion | 1 Large, quartered | |
| Carrots | 2 Large, cut in to chunks | |
| Celery stalks | 2 , cut in to chunks | |
| Garlic | 1 Clove (5gm), quartered | |
| 3 or 4 fresh rosemary sprigs, each 3 to 4 inches long | ||
Directions
Remove turkey neck and giblets; reserve for other uses, if desired.
Discard large lumps of fat, then rinse turkey inside and out and pat dry.
Combine poultry seasoning and pepper.
Sprinkle some of the mixture into neck and body cavities; rub remaining mixture over skin.
Place turkey on its breast and spoon 1 to 2 tablespoons of the port into neck cavity; bring skin over opening and secure to back with a metal skewer.
Turn turkey on its back and place onion, carrots, celery, and garlic in body cavity.
Barbecue turkey by indirect heat placing bird, breast up, on grill directly above drip pan.
Pour about 1/3 cup of the remaining port into body cavity; cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 F or until meat near thighbone is no longer pink (cut to test).
Total cooking time should be 4 to 4 1/2 hours; allow about 12 minutes per pound.
Several times during cooking, place a rosemary sprig on the coals to add fragrance as it smolders.
During last hour of cooking, brush turkey with port several times, using all remaining port.
When turkey is done, discard stuffing.
Discard large lumps of fat, then rinse turkey inside and out and pat dry.
Combine poultry seasoning and pepper.
Sprinkle some of the mixture into neck and body cavities; rub remaining mixture over skin.
Place turkey on its breast and spoon 1 to 2 tablespoons of the port into neck cavity; bring skin over opening and secure to back with a metal skewer.
Turn turkey on its back and place onion, carrots, celery, and garlic in body cavity.
Barbecue turkey by indirect heat placing bird, breast up, on grill directly above drip pan.
Pour about 1/3 cup of the remaining port into body cavity; cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 F or until meat near thighbone is no longer pink (cut to test).
Total cooking time should be 4 to 4 1/2 hours; allow about 12 minutes per pound.
Several times during cooking, place a rosemary sprig on the coals to add fragrance as it smolders.
During last hour of cooking, brush turkey with port several times, using all remaining port.
When turkey is done, discard stuffing.
Chef
