Bill Spencer wrote:]TimMc wrote:Traditionally....we BBQ the bird on Thanksgiving.
Lemon Stuffed Turkey
1 Turkey, 12 to 15 pounds
2 Cloves fresh garlic, minced
1 T Fresh thyme
1 T Fresh sage
1 T Fresh rosemary
2 to 3 Whole fresh lemons, washed
Salt & pepper to taste
Finely chop the thyme, sage, and rosemary and mix well in a small bowl ... add the minced garlic and mix well again ... after salt and peppering the body and neck cavities to taste, place 2/3 of the mixture inside the body cavity and 1/3 of the mixture inside the neck cavity ... pierce the lemons three or four times with a fork and place the lemons in the body cavity ... salt and pepper the outside of the turkey to taste ... place on rack breast side down and grill over indirect coals until the internal temperature reaches 185 degrees ...
This grilling method moistens the meat from the inside out ... you will not believe how juicy the bird ends up being doing it this way AND with just a VERY SUBTLE hint of lemon - almost un-noticeable ... guests who have never eaten turkey prepared this way swear they have never eaten such a juicy bird !
That sounds seriously good.
I need to try your recipe sometime