 |
||
| Grilled
Turkey |
||
| 1 turkey (9 to
13 pounds) 3 lemons, halved 2 cups apple wood smoking chips Baste: 3 tablespoons olive oil 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 teaspoons dried sage 1 lemon, juice and zest Prepare baste by combining all ingredients. Cook and stir over medium heat for 4 minutes. Rinse turkey in cold water; pat dry with paper towels. Season turkey cavity with salt and pepper; place lemons in cavity. Brush turkey with baste. Pull skin over neck and secure with a skewer; toothpick wing tips to breast; tie legs together with cotton string. Insert a meat thermometer into center of thickest part of turkey thigh, not touching bone. Soak wood chips in water for 1 hour. Prepare a medium-hot fire on grill. Place briquets on sides and put a drip pan filled halfway with water in center. Add 1 cup wood chips to fire. Place turkey, breast side up, directly above drip pan. Grill, covered, 9 to 12 minutes per pound, basting every half hour. Add additional briquets and wood chips every hour to maintain a constant temperature. Continue cooking until meat thermometer registers 185F. |
||
 |
||
