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Traditional Roast Turkey
Roast Turkey on the Grill
Traditional Roast Turkey
Serves 8-10
Time: about 3 1/2 hours

10–12 lb. fresh Sunforest organic turkey
3/4 cup oil
3/4 cup wine vinegar
Salt and freshly ground pepper
3 teaspoon Worcestershire sauce
3 garlic cloves (crushed)
1/4 teaspoon paprika
1 tablespoon onion juice

Wash turkey well inside and out, then dry. Now blend the next seven ingredients. Pour this marinade over turkey in a large pan and let stand for eight hours (this can be at room temperature or in the refrigerator, but marinade should be basted over turkey during this waiting period at least four times). Before roasting, be sure turkey is at room temperature. Preheat oven to 325°F. Drain the turkey well, reserving the marinade. Fill cavity with your favorite stuffing. Close cavity with skewers and string, and tie legs together. Place on rack on roasting pan. Roast for 2 hours and brush often with the marinade you have saved. Now raise the heat to 350°F and continue roasting for another 1 1/2 hours. During this last cooking period, baste only one time—using every speck of marinade you have left. Before removing from oven, test the bird with a sharp two-tined fork to test doneness. If fork does not come out easily, cook a few more minutes but do not increase the heat.

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Roast Turkey on the Grill
Serves 6-8

10–12 lb. Sunforest organic turkey
Vegetable oil cooking spray
Canola oil
Salt and freshly ground black pepper to taste
2 or 3 carrots (coarsely chopped)
1 large onion (coarsely chopped)
2 cloves garlic (coarsely chopped)
3 tbls. chopped flat leaf parsley
1 tbls. chopped fresh thyme

1. Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. Set a drip pan filled halfway with water under the area of the rack where the turkey will sit. Position an oven thermometer inside the grill, cover, and let temperature reach 350° F. The coals should be moderately hot, but will cool down when the turkey cooks.
2. Rub the turkey inside and out with oil. Season the turkey inside and out with salt and pepper. Stuff the cavity with carrots, onion, garlic, parsley, and thyme.
3. Set the turkey on the rack over the drip pan. Cover and grill for 2 1/2 to 3 hours, or for approximately 12 to 15 minutes to the pound. Maintain the internal temperature of the grill at 300° F to 325° F. Add fresh coals to the fire after about 45 minutes as necessary to maintain a moderate, constant heat. If using a gas grill, adjust the burners to keep the temperature even. The turkey is done when the meat thermometer inserted in the thickest part of the thigh registers 180° F and the juices run clear when the meat is pierced with a fork or sharp knife.
4. Transfer the turkey to a platter or cutting board and let rest for 15 minutes before carving. Discard the vegetables in the turkey's cavity.

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