1 15-20 pound turkey
1 salt and pepper
1 vegetable oil
1 onions cut into cubes
2 stalks celery cut into 2
1 inch cubes
2 limes quartered
1 lemon quartered
1 orange & apple quartered
1 quart water
1 1/2 sticks butter
1 lemon thinly sliced
1 mesquite or hickory chips
1 aluminum foil disposable pan
1 and roll of aluminum foil
Directions
Preheat charcoal grill to medium heat with most of coals on end
opposite where turkey will be sitting directly over. Wash and rinse
turkey, removing giblets. Dry with absorbent towels, and season
inside of turkey with salt and pepper. Rub outside of bird with oil.
Stuff with onions, celery, orange, apple, 2 limes and the 1 lemon
quartered. Completely fill cavities to keep turkey moist. Melt
butter in roasting pan, add water and sliced lemon (add more lemon
juice if desired). Cover turkey tightly (crimp edges) with aluminum
foil, and cook over grill for 4 to 6 hours, removing foil and adding
smoker chips for last hour or so. Alternatively, stuff the bird and
then cover with aluminum foil and bake in 350 degree oven for 6-7
hours.
Servings: 10 servings
Char-Broiled Turkey Recipe brought to you by Recipe Ideas
Categories: Grilling; Poultry; Smoker
The History of Recipes
Recipes as a concept can be tracked back into the distant past, certainly as far back as the early Egyptians, and maybe further still. In practice though, sadly, these early recipes were just basic hieroglyphic or cunieform instructions for meal preparation.
Much later, in Roman times a man called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs made use of many different spices and herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Over the succeeding few hundred years, the powerful families of Wesstern Europe competed with each other to serve the best banquets, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes common in their social group. When we get to the twentieth century, recipe books are in high demand, due to higher levels of literacy, people having more leisure time and having more money to spend. |
We hope you enjoy this Char Broiled Turkey recipe.
