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
It is quite feasible to track the history of transcribed cooking instructions way back into distant history, at least as far back into recorded history as the early Egyptians, and possibly even further than that. However, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language 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 having made anyone who drank it feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by the Romans. In his publication, he recounts how the meals were divided into hors d`oeuvre, main course and desserts, something we still use today. Aspicius recounts how the Roman chefs made use of many herbs and spices, including a few you will know like basil, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, such as coriander, parsley, and basil. These new foods and spices prompted a torrent in recipe books, most of which are now in private cookery archives. During the next few hundred years, the upper-class families of the West competed with each other to offer the most exotic banquets, and because of this cooks and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us TV cookery programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all 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.
