LOCATION: Recipes >> Outdoor Cooking >> Charbroil Turkey
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Charbroil Turkey
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12 - 14 lb turkey, thawed completely
1 quart water
vegetable oil
2 onions, cut in large cubes
2 stalks celery, cut in 2 inch pieces
1 large apple, quartered
1 lemon, thinly sliced or 4 tablespoons lemon juice
salt and pepper
1 1/2 sticks butter or margarine
1 orange, quartered
mesquite chips (optional)
cheesecloth (optional)
Heat grill to medium.
Wash and rinse turkey, removing giblets. Dry with paper towels.
Bend wings back behind turkey. Season inside of turkey with salt
and pepper. Rub outside of bird with oil. Stuff with onions,
celery, orange and apple. Completely fill cavity (this gives
moisture to the turkey). Cover openings of turkey with excess
skin.
Melt butter/margarine in a large aluminum foil pan. Add turkey,
water and lemon juice to aluminium foil pan. Place on grill and
turn heat to low. Add mesquite chips. Baste with butter, cover
top with cheesecloth and baste again.
Cook about 25 minutes per pound, basting every 1/2 hour until done.
Add wood chips as needed.
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