Fresh turkey
21/2 Tbsp. melted butter
Salt and pepper (to taste)
1 whole onion (peeled and quartered)
Fresh Herbs (parsley, thyme, rosemary)
21/2 Tbsp. melted butter
Salt and pepper (to taste)
1 whole onion (peeled and quartered)
Fresh Herbs (parsley, thyme, rosemary)
Preparation
Indirect, two outside burners Your favorite wood chips soaked in water at least 2 hours
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Place 2 handfuls of your favorite wood chips on lava rocks near outside burners before starting to pre-heat.
Remove neck and giblets from cavities of turkey; discard fat. Rinse turkey thoroughly inside under cold running water; pat dry.
Brush turkey inside and out with butter and seasonings. Place onion and herbs inside cavity. Place bird, breast side up, in roasting pan.
Roast turkey (allowing 15-20 min. per pound) until juices run clear when pierced at thigh. The bird will typically reach an internal temperature of 165 degrees at this stage. Check with thermometer to be certain.
Remove turkey and allow to stand 15 min. before carving. Garnish platter with fresh herbs.
