- Portion size 8 servings
- 12 lbs turkey
- 1/3 cup white wine vinegar
- 1/3 cup vegetable oil
- 2 tablespoons choppped fresh parsley
- 2 tablespoons choppped sage
- 2 tablespoons choppped thyme
- 1 teaspoon Dijon mustard
Glaze: Whisk together vinegar, oil, rosemary and mustard; set aside.
Remove neck and giblets from turkey. Rinse and pat turkey dry inside and out. Secure neck skin to back, tie wings to body, tuck in or tie legs together securely with string.
Place turkey, breast side up, on greased grill over indirect medium heat. Close lid and cook, brushing several times with glaze, for about 3 hours or until meat thermometer inserted in centre of thigh next to body registers 185ºF (85ºC).
Remove to cutting board and tent with foil; let stand for 10 minutes before carving.