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Barbecued Turkey Recipe
|Turkey||22 Pound, thawed if frozen|
|Poultry seasoning||2 Teaspoon|
|Port||1 Cup (16 tbs)|
|Onion||1 Large, quartered|
|Carrots||2 Large, cut into chunks|
|Celery stalks||2 , cut into chunks|
|Garlic||1 Clove (5 gm), quartered|
|Fresh rosemary sprigs||4 (Each 3 To 4 Inches Long)|
Serving size: Complete recipe
Calories 15678 Calories from Fat 6703
% Daily Value*
Total Fat 743 g1143.7%
Saturated Fat 210.3 g1051.7%
Trans Fat 0 g
Cholesterol 7184.7 mg
Sodium 6977.8 mg290.7%
Total Carbohydrates 59 g19.8%
Dietary Fiber 13 g52.1%
Sugars 21.9 g
Protein 2048 g4095.3%
Vitamin A 512.3% Vitamin C 64.3%
Calcium 178.2% Iron 739.7%
*Based on a 2000 Calorie diet
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.