Preparation:
Rinse turkey inside and out, pat dry with paper towels. Pick off pinfeathers and other crud and excess fat.
Make a mixture of 1 cup Olive oil and 1 tablespoon of Herbes de Provence.
Crush the herbs in a mortar and pestle to help release their flavor. Actually any herb or flavoring you like can be used here. Paul Prudhomme's Poultry Seasoning works nicely but does have some cayenne so watch out. Baste the bird inside and out with this mixture and place on vertical roaster. I place the roaster in an old pie pan that just fits the base. This will catch drippings, avoid flare-ups and allow you to either baste with the drippings or remove them.
Prepare fire in grill and let charcoal burn to white ash. I like to put a few 1/2 inch brick pavers on the grill over the fire and set the pie pan on these. I think they help keep the drippings from smoking and turning the turkey black. Add soaked wood chips for flavor to produce a moderate amount of smoke. Baste with the olive oil and herb mixture a few times while cooking. A small water pan placed in the grill will help keep the bird moist.
Add hot coals when necessary to maintain temperature. A 14 pound turkey will cook in around 5 hours at a temperature of 250-300F. Outdoor temperature will affect the cooking time of your turkey. If you have a cold day placing the grill in the sun will help some, but extra charcoal and time (or a big microwave) will probably be required. One way to see if the bird is done is to twist the drumstick, if it's loose, the bird is done. Always check the internal temperature of the turkey with a meat thermometer.
Don't forget to save the skin and bones, they make great sto |
