Try this Rosemary Smoked Turkey recipe, or contribute your own. "Thanksgiving" and "Turkey" are two of the tags cooks chose for Rosemary Smoked Turkey.
Rinse and drain rosemary bunches. Mix together oil, minced rosemary, parsley and pepper; set aside. To prepare turkey, remove and discard leg truss. Pull off and discard lumps of fat, and remove giblets. Rinse bird inside and out; pat dry. Rinse giblets, drain, and reserve for gravy. Insert a meat thermometer straight down through the thickest part of the breast to the bone. In a large barbecue with a lid, mound and ignite 40 charcoal briquets on firegrate. When briquets are dotted with gray ash, about 15 minutes, divide in half and push to opposite sides of firegrate. Place a metal drip pan between coals. Add 5 briquets (10 total) to each mound of coals now and every 30 minutes while cooking. Set grill 4 to 6 inches above coals. Place 3 or 4 rosemary sprigs inside the turkey cavity. Set turkey, breast side up, on grill over drip pan. Brush turkey evenly with oil-herb mixture. Push about 1/4 of the rosemary sprigs through grill so that they sit on and over coals; divide sprigs equally between two coal mounds. Add another 1/4 of the sprigs each time you add new coals (every 30 minutes) until they are used up. Cover barbecue and cook turkey until thermometer registers 160F, 2 1/2 to 3 hours. Because temperature, heat control, and size and shape of the bird all can vary, start checking doneness after 2 hours. If parts of the turkey begin to get dark before the bird is done, drape those areas with foil. Source: Sunset Recipe Annual 1995 Edition Posted to MM-Recipes Digest V3 #285 Date: Fri, 18 Oct 1996 15:04:24 -0400 From: Rod Grant
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