Prepare and stuff turkey as for roasting. Prepare fire on covered grill, and use indirect heat with pan under bird and coals on either side. Use thermometer to keep heat between 325 degrees F and 400 degrees F. Add charcoal periodically to keep heat up. Rub turkey with peanut oil and place directly on grill. Baste frequently with the following sauce recipe. If the turkey is over 10 pounds, double the sauce recipe.
1 cup white wine
1/4 cup olive oil
2 tablespoons butter
1 medium onion minced
2 clove garlic crushed
1/2 teaspoon each salt, pepper and parsley
1/4 teaspoon paprika
2 teaspoons rosemary
Simmer all of the above ingredients in a saucepan for 15 minutes.
Chicken, turkey, game hen, water fowl etc.
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- Pit Master
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