Serves: 12
Total Calories: 763
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 (see REFERANCE & APPENDIX, _Boosting The Flavor Before You Grill) 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.
This Firehouse Turkey recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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