Spice-Rubbed Grill-Roasted Turkey
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By Rebeccah Marsters
Appears in Cook's Country October/November 2013
Mild turkey is a perfect candidate for amping up with smoke and spice, but how could we keep the charcoal going long enough to cook the big bird?
WHY THIS RECIPE WORKS
To cook a hefty 14-pound turkey on the grill, we use the Minion method, placing unlit coals underneath lit ones for a longer-burning fire. A water pan moderates the temperature of the grill and creates a cooler zone to cook the bird slowly....
