Grilled Thanksgiving Turkey

 This serves 12-14.  Accompany with Maples Roasted Sweet Potatoes, Baked Potatoes, Fire-Roasted Cherry Tomatoes, and a relish. From The Classic Barbecue and Grill Cookbook
½ cup butter, softened

1-2 tbsp chopped fresh sage

1 turkey, about 12-14lb

salt and black pepper

1 onion, cut into chunks

2 celery ribs, but into chunks

3 garlic bulbs

2-3 rosemary sprigs

½ bottle white wine

1. Blend the butter with the sage, then spread over the turkey, inside and out, and season. Place the onion, celery, garlic, and rosemary inside the turkey and pour in ½ cup white wine. Secure the opening with a skewer.

2. Place a drip pan under the turkey and half-fill with wine. Cook, covered, over indirect heat, allowing 12 minutes per pound of turkey until the turkey is golden brown and cooked through. Test with a skewer in the thickest part of the thing; the juices should run clear.

3. Let the turkey stand for 10 minutes, then carve. Skim the fat from the drip pan juices, boil to reduce slightly, and pour over.


The Classic Barbecue and Grill Cookbook
The Classic Barbecue and Grill Cookbook

by Narlena Spieler

From Down-Home Texas BBQ Chicken to Moroccan Lamb Brochettes, this book offers a full complement of recipes for grilling and barbecuing chicken, pork, seafood, and vegetables, in addition to ideas for great dinner accompaniments, such as summery salads, specialty breads, and killer desserts (including Roasted Bananas Stuffed with Chocolate), as well as must-have chapter on marinades, rubs, and dipping sauces that just might change your whole outlook on grilling.
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