Barbecued Turkey With Herbs Recipe
Barbecued turkey with herbs is a fresh and flavorful turkey recipe. Made with a medley of fresh and dried herbs with oil for a heady mix of flavors, the barbecued turkey prepared with the herb mixture rubbed on it. Grill cooked over charcoals, the turkey is frequently basted with the herb mix for a nice and moist meat.
Ingredients
| 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 |
Directions
Remove neck and giblets from turkey.
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.
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.
Chef
