1.
Do not remove metal clamp from
legs.
2.
Place turkey in a foil roasting
pan.
3.
Measure 2 tablespoons of LRS
Original Blend and sprinkle inside of turkey.
4.
Place onion, apple and celery
pieces inside of turkey and under skin above the
breasts.
5.
Inject a syringe full of sauce
into thickest part of each breast and at base of
breast aiming towards the neck. Also
inject sauce into each leg and thigh. Pour
any remaining sauce into the turkey cavity along
with the vegetables and apples.
6.
Brush turkey with olive oil.
7.
Sprinkle turkey liberally with LRS
Original Blend.
8.
Cover turkey with foil, sealing
edges around pan.
9.
Use the indirect method for
grilling by placing turkey away from the fire.
10.
If you are using a charcoal grill,
add charcoal as needed to keep the fire burning.
11.
After 3-1/2 hours, remove
foil covering to allow turkey to brown.
12.
Turkey
is done when the internal temperature of the
thigh is between 170° to 180°. The
drumstick should move freely in the joint.
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