Categories: Poultry 
      Yield: 8 servings 
  
           Stephen Ceideburg 
      9 lb To 13 lb turkey 
    3/4 c  Vegetable oil 
    1/2 c  Chopped parsley 
      2 tb Chopped fresh sage, or: 
      2 ts Dried sage, crushed 
      2 tb Chopped fresh rosemary, or: 
      2 ts Dried rosemary, crushed 
      1 tb Chopped fresh thyme, or: 
      1 ts Dried thyme, crushed 
           Salt 
           Cracked black pepper 
  
  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. 
   
  Prepare coals and grill. 
   
  Remove neck and giblets from turkey. Rinse turkey under cold water; drain 
  and pat dry with paper towels. 
   
  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. 
   
  Pull turkey skin over the neck; secure with a skewer. Tuck wings under back 
  and tie legs together with kitchen twine. 
   
  Arrange medium-hot briquettes on two sides of a large metal or foil drip 
  pan. Fill the pan halfway with hot tap water. 
   
  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. 
   
  Add a few briquettes to both sides of the fire every hour or as necessary 
  to maintain a constant temperature. 
   
  Garnish with additional fresh herbs, if desired. 
   
  From an article by Miriam Morgan in The San Mateo Times, 5/25/93. 
   
  Posted by Stephen Ceideburg