CHARCOAL TURKEY RECIPES

Steps:

• Soak mesquite chips in water for about 1 hour. To prepare coals: In bottom of covered charcoal grill, with vents open and grill uncovered, ignite 60 charcoal briquettes (not self-starting). Allow briquettes to burn 30 minutes or until all coals are covered with a thin coating of gray ash. Push hot briquettes to 2 sides of grill; place sturdy disposable foil pan (about 13" by 9" by 2") in between coals. Drain chips well and scatter over hot coals. Meanwhile, remove giblets and neck from turkey; refrigerate for use in soup another day. Rinse turkey with cold running water and drain well. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp. In cup, mix vegetable oil, rosemary, thyme, salt, and pepper; use to rub all over turkey. To grill: Place turkey, breast side up, on cooking grate directly over foil pan (to catch drips). Cover grill and roast turkey 2 1/2 to 3 hours (11 to 13 minutes per pound for unstuffed bird), adding 8 to 9 briquettes to each side of pan every hour to maintain a grill temperature of 325 degrees F on oven or grill thermometer. Turkey is done when thigh temperature on meat thermometer reaches 175 to 180 degrees F and juices run clear when thickest part of thigh is pierced with tip of knife; breast temperature should reach 165 to 170 degrees F. (Upon standing, temperature will rise 5 to 10 degrees F). When turkey is done, place on cutting board; let stand 15 minutes to set juices for easier carving. Carefully remove drip pan from grill; skim fat from drippings. Carve turkey and arrange on warm large platter; garnish with rosemary sprigs. Serve drippings along with turkey.

Steps:

• Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
• Rinse bird inside and out; pat dry.
• Try to loosen up some of the skin.
• Mix together olive oil and lemon juice; rub onto turkey.
• Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
• PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
• Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
• Put 50 briquettes in grill.
• Set grate in place.
• Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
• Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
• Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
• Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
• Remove turkey from grill and let sit for 15 to 20 minutes before carving.