1 stephen ceideburg
9 lb to 13 lb turkey
3/4 cup vegetable oil
1/2 cup chopped parsley
2 tbsp chopped fresh sage, or:
2 tsp dried sage, crushed
2 tbsp chopped fresh rosemary, or:
2 tsp dried rosemary, crushed
1 tbsp chopped fresh thyme, or:
1 tsp dried thyme, crushed
1 salt
1 cracked black pepper
Directions
Use indirect heat, as explained in the recipe to cook a whole turkey
or turkey breast. Allow 1 3/4 to 3 1/4 hours' cook- ing time,
depending on the size of your turkey and heat of the coals.
Prepare coals and grill.
Remove neck and giblets from turkey. Rinse turkey under cold water;
drain and pat dry with paper towels.
Combine oil, herbs and seasonings in a small bowl. Generously brush on
cavities and outer surface of turkey, reserv- ing some mixture to use
as a baste.
Pull turkey skin over the neck; secure with a skewer. Tuck wings
under back and tie legs together with kitchen twine.
Arrange medium-hot briquettes on two sides of a large metal or foil
drip pan. Fill the pan halfway with hot tap water.
Place turkey, breast side up, on grill, directly above the drip pan.
Cover grill and cook turkey 11 to 15 minutes per pound, or until an
instant-read meat thermometer registers 180 degrees F, basting
occasionally with reserved herb mixture.
Add a few briquettes to both sides of the fire every hour or as
necessary to maintain a constant temperature.
Garnish with additional fresh herbs, if desired.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
Servings: 8 servings
Barbecued Turkey With Herbs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Poultry; Turkey
The History of Recipes
Written cooking instructions as a concept can be tracked back into antiquity, certainly as far as the early Egyptians, and potentially, even further back. Having said that, these, old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are a couple of cookery books dating from the fourteenth century ; one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that is served today, but rather recipes for the types of food cooked for the nobility of the time. Over the succeeding few centuries, the powerful families of Europe competed to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes to help cooks of their time. The TV revolution brought us TV cooks and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Barbecued Turkey With Herbs recipe.
