My H-E-B Texas Life Magazine, November 2011
1c. each:chopped celery, carrots and onion,
3garlic cloves, chopped,
1(10 - 12 lb.)H-E-B Fresh Young Turkey
(do not use larger turkey unless it is cut into halves),
2Tbsp. each:H-E-B Olive Oil and Central Market Organics Sage,
•salt and pepper,
6Central Market Organics Whole Cloves,
2Central Market Organics Cinnamon Sticks,
1square grilling mesh,
1bag (8.3 lb.)H-E-B Grand Champion Charcoal Briquets,
1For Charcoal Grill: Line one side of grill with double layer of heavy-duty foil to form a drip pan. Prepare charcoal on one side of grill to 300°F (check temperature with lid down). For Gas Grill: Light two burners on opposite ends of grill. Insert a foil drip pan under center grill rack. Place celery, carrots, onions and garlic in drip pan.
2Meanwhile, remove neck and gizzards from turkey cavities.* Rinse turkey, pat dry, tuck wings back, brush with olive oil, season inside and out with sage, salt and pepper.
3Spoon whole cloves, cinnamon sticks, and apples inside turkey cavity. Return turkey legs to tucked position with brace provided or butcher string. Do not put dressing in this turkey.
4Place turkey, breast side up, on grilling mesh on grill rack over indirect heat. Cover and grill 11 to 13 minutes per pound to internal temperature of 180°F in the thigh and 170°F in the breast (about 2 1/2 to 3 hours). Rotate turkey (by turning grilling mesh) every hour for even browning. Remember to add 6 to 8 briquets every 45 minutes for charcoal grill. For perfect, juicy slices, remove turkey from grill, cover with foil and several dish towels. Let rest 20 minutes before carving.
No Nutritional Information Available