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1.
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Use indirect heat, as explained in the recipe to cook a whole turkey or turkey breast. Allow 1 3/4 to 3 1/4 hours' cook- ing time, depending on the size of your turkey and heat of the coals.
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2.
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Prepare coals and grill.
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3.
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Remove neck and giblets from turkey. Rinse turkey under cold water; drain and pat dry with paper towels.
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4.
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Combine oil, herbs and seasonings in a small bowl. Generously brush on cavities and outer surface of turkey, reserv- ing some mixture to use as a baste.
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5.
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Pull turkey skin over the neck; secure with a skewer. Tuck wings under back and tie legs together with kitchen twine.
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6.
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Arrange medium-hot briquettes on two sides of a large metal or foil drip pan. Fill the pan halfway with hot tap water.
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7.
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Place turkey, breast side up, on grill, directly above the drip pan. Cover grill and cook turkey 11 to 15 minutes per pound, or until an instant-read meat thermometer registers 180 degrees F, basting occasionally with reserved herb mixture.
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8.
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Add a few briquettes to both sides of the fire every hour or as necessary to maintain a constant temperature.
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9.
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Garnish with additional fresh herbs, if desired.
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From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
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Posted by Stephen Ceideburg
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