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Grilled
Turkey
| 8 to 10 pound turkey
2 teaspoons salt ¼ teaspoon ground red pepper 2 medium onions, cut into fourths 3 tablespoons vegetable oil 2 tablespoons butter or margarine Rub cavity of turkey with salt and red pepper. Place onions in cavity. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail or tie or skewer to tail. Brush turkey with oil. Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone. Arrange hot coals around edge of grill.
Place large aluminum foil drip pan under grilling area. Cover and grill
turkey, breast side up, 5-6 inches from drip pan 3-4 hours, brushing occasionally
with margarine, until thermometer registers 185° F. or drumstick meat
is very soft when pressed between fingers. Add coals during grilling to
maintain even heat. let turkey stand 15 minutes before carving.
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