Sunset's The Ultimate Grill Book
Barbecued Turkey
Preparation time: 15-20 minutes
Grilling time: 4 to 4-1/2 hours
Why not barbecue your holiday turkey this year? This big bird is sure to impress. It's filled with vegetable chunks and port wine for flavor, then cooked slowly on a covered grill.
20 to 22 pound turkey, thawed if frozen
2 teaspoons poultry seasoning
1/4 teaspoon pepper
1 cup port
1 large onion, quartered
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 clove garlic, quartered
3 or 4 fresh rosemary sprigs, each 3 to 4 inches long
Remove turkey neck and giblets; reserve for other uses, if desired. 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 a lightly greased 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, brush turkey with port several times, using all remaining port. When turkey is done, discard stuffing.
Makes 16 to 18 servings.
Per serving: 423 calories, 73 g protein, 1.4 g carbohydrates, 12 g total fat, 191 mg cholesterol, 186 mg sodium