Barbecued Turkey With Herbs - cooking recipe

Ingredients

1 (9 to 13 lb.) turkey, thawed
2 Tbsp. chopped fresh sage or 2 tsp. dried sage, crushed
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme, crushed
salt and coarsely ground pepper to taste
3/4 c. vegetable oil
2 Tbsp. chopped fresh rosemary or 2 tsp. dried rosemary, crushed
1/2 c. chopped fresh parsley or 1/4 c. dried parsley

Preparation

Remove neck and giblets from turkey.
Rinse turkey, drain and pat dry.
In small bowl, combine remaining ingredients.
Brush cavities and outer surface of turkey generously with herb mixture. Pull skin over neck and secure with skewer.
Fold wings behind back and tie legs and tail together with kitchen twine.
Insert meat thermometer into center of thickest part of thigh, not touching bone.
Arrange medium-hot briquets around large drip pan. Cover grill and cook turkey 11 to 13 minutes per pound or until meat thermometer reaches 185\u00b0, basting occasionally with herb mixture.
Add more briquets as necessary.