This unstuffed barbecued bird has a hint of smoky flavour that you'll love. It also frees up oven space for accompaniments such as biscuits, scalloped potatoes or apple cobbler. We find that turkeys 14 pounds (6.25 kg) and under are more suitable for roasting on the barbecue than larger ones.
- Portion size 10 servings
- Credits : © CanadianLiving.com
- 14 lbs turkey
- 1/3 cup white wine vinegar
- 1/3 cup vegetabIe oil
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 teaspoon Dijon mustard
Remove neck and giblets; rinse turkey inside and out, then pat dry. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body.
In bowl, whisk together vinegar, oil, rosemary and mustard; set aside.
Place foil drip pan under grate of barbecue. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place turkey on greased grill over unlit burner.
Close lid; cook, brushing every 45 minutes with vinegar mixture and adjusting heat to keep temperature between 250°F to 300°F (120°C to 150°C), for 3-1/2 hours to 4 hours or until meat thermometer inserted in thigh registers 180°F (82°C).
Transfer to cutting board. Tent with foil; let stand for 20 minutes before carving.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 193 mg
- Protein 77 g
- Calories 628.0
- Total fat 33 g
- Cholesterol 226 mg
- Saturated fat 8 g
- Total carbohydrate 1 g
- Iron 36.0
- Folate 9.0
- Calcium 7.0