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Barbecued Turkey With Herbs Recipe
|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|
Serving size: Complete recipe
Calories 10702 Calories from Fat 5460
% Daily Value*
Total Fat 609 g937.2%
Saturated Fat 148.4 g741.8%
Trans Fat 0 g
Cholesterol 4245.5 mg
Sodium 4039.2 mg168.3%
Total Carbohydrates 31 g10.2%
Dietary Fiber 19.7 g78.7%
Sugars 0.8 g
Protein 1212 g2423.8%
Vitamin A 126.1% Vitamin C 134%
Calcium 158.2% Iron 503.8%
*Based on a 2000 Calorie diet
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.