Focus on food: November 18, 2006

Grilled and Roasted Turkey

Ingredients:
• 2 tablespoon kosher salt
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 1 tablespoon sugar
• 1 tablespoon thyme
• 1 tablespoon oregano
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• Greg's Turkey Rub

• 1-12-14 pound turkey, fresh and/or completely thawed. (Some fresh turkeys ar e partially frozen).

• Kettle-type grill such as a Weber, that is thoroughly clean, including cover that is air-tight with vent hole control on the lid.

• Pop-up timer on bird or meat thermometer than can be viewed through vent hole on lid, or a digital thermometer with probe inserted in thigh area, and connected.

• New, dry charcoal. A good load, 2 chimneys worth, arranged in the grill so that the bird is on one side and the interior thermometer is viewable through the vent hole.

Cooking Directions:
• Rinse and dry the bird with salted water. Rub the bird inside and out with the dry rub and let stand---overnight in the refrigerator will yield the most flavors. Any length of time is o.k.

• Place the charcoal chimney to one side of the grill. Light the charcoal in a chimney (truly the best way I know to handle the product. I do not recommend the use of charcoal lighter fuel for this or most any type of grilling).
Use 2 chimneys worth, mounded and hot to one side of the grill, and place turkey to the other side so that an interior thermometer is viewable through the vent hole.

• Place bird on the rack, cover and let cook until the timer pops up or the thermometer registers 160°.

• Remove bird let rest 20-25 minutes, carve & enjoy