Combine the first seven ingredients reserve 1 cup for basting. Pour remaining marinade into a 2-gal. resealable plastic bag. Add the turkey and seal bag turn to coat. Refrigerate overnight, turning several times. Drain and discard marinade. Heat grill according to manufacturer’s directions for indirect cooking or roast in a conventional oven*. Tuck wings under turkey and place with breast side down on grill rack. Cover and grill for 1 hour. Add 10 briquettes to coals turn the turkey breast side up. Brush with reserved marinade. Cover and cook for 2 hours, adding 10 briquettes to maintain heat and brushing with marinade every 30 minutes until meat thermometer reads 185°. Cover and let stand 20 minutes before carving. Yield: 8 servings. *Conventional Roasting Method: Place turkey on a rack in a large roaster. Bake, uncovered, at 325° for 4 to 4-1/2 hours or until meat thermometer reads 185°. Baste frequently with reserved marinade. When turkey begins to brown, cover lightly with a tent of aluminum foil.
© Copyright Reiman Publications, 1993-1997
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