Anonymous Tue May 23 19:49:59 2006

1 14 pound turkey

1 cup olive oil

1 tablespoon Herbes de Provence

Rinse turkey inside and out, pat dry with paper towels. Pick off pinfeathers and other crud

and excess fat. Make a mixture of 1 cup Olive oil and 1 tablespoon of Herbes de Provence.

Crush the herbs in a mortar and pestle to help release their flavor. Actually any herb or

flavoring you like can be used here. Paul Prudhomme's Poultry Seasoning works nicely but

does have some cayenne so watch out. Baste the bird inside and out with this mixture and

place on vertical roaster. I place the roaster in an old pie pan that just fits the base. This will

catch drippings, avoid flare-ups and allow you to either baste with the drippings or remove

them. Prepare fire in grill and let charcoal burn to white ash. I like to put a few 1/2 inch brick

pavers on the grill over the fire and set the pie pan on these. I think they help keep the

drippings from smoking and turning the turkey black. Add soaked wood chips for flavor to

produce a moderate amount of smoke. Baste with the olive oil a

nd herb mixture a few times while cooking. A small water pan placed in the grill will help

keep the bird moist. Add hot coals when necessary to maintain temperature. A 14 pound

turkey will cook in around 5 hours at a temperature of 250-300F. Outdoor temperature will

affect the cooking time of your turkey. If you have a cold day placing the grill in the sun will

help some, but extra charcoal and time (or a big microwave) will probably be required. One

way to see if the bird is done is to twist the drumstick, if it's loose, the bird is done. Always

check the internal temperature of the turkey with a meat thermometer. Don't forget to save

the skin and bones, they make great stock.