Firehouse Turkey
Serves 12
Ingredients:
FOR THE PASTE:3 tablespoons cracked black peppercorns
2 tablespoons garlic salt
1 tablespoon dry mustard
1 tablespoon paprika
3/4 teaspoon cayenne pepper
4 tablespoons unsalted butter, softened
12 to 14 pounds turkeys
extra-virgin olive oil
TO MAKE THE PASTE: In a small bowl mix together the pepper, garlic salt, mustard, paprika, and cayenne. Add the butter and mash with a fork until all the spices are blended with the butter, forming a thick paste.
Remove the pop-up timer, as well as the neck, giblets, and any excess fat from the turkey and discard. Rinse the turkey, inside and out, under cold water and pat dry with paper towels. Spread the paste under the skin and inside the entire cavity. Generously brush or spray the turkey with olive oil.
Place the turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Grill over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh. When the wings and drumsticks are golden brown, after about 1 hour, wrap them with aluminum foil to prevent them from burning. Remove from the grill and allow to rest for about 20 minutes before carving. Serve warm.
From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
