The influence of the French is difficult to avoid, especially since they really know their cooking! We take their ingredients and mold them to our outdoor cooking techniques to arrive at a truly delectable meal for your Thanksgiving meal.
This meal requires some lead time, however little preparation time. Let's start by locating the following:
10 - 14 pound turkey
1 cup Merlot (our favorite) or perhaps a nice Cabernet Sauvignon. Be sure to get enough to enjoy the cooking process for imbibing
4 Tbs olive oil - light
2 Tbs fresh ground black pepper
2 Tbs fresh rosemary
6 cloves of garlic - minced
1 tsp salt
1/2 tsp dried thyme
Combine all the ingredients (except the turkey) and stir thoroughly to blend the flavors. Carefully, and without tearing the skin, separate the skin from the meat of the cleaned turkey. Allow the marinade to seep between the skin and meat. Marinate for several hours before cooking turning occasionally and leave covered in the refrigerator.
Remove from the marinade and reserve the balance of the marinade for basting.
Prepare the grill for indirect heating (heat on one side and the turkey on the other). Bring grill up to a consistent 400°. Place the turkey on the side of the grill away from the heat. The temperature will drop to about 350° due to the cold meat being placed in the grill. Stay steady with the heat and try to maintain 325° to 350° for the duration. Use a meat thermometer to determine when it is cooked completely. Baste for the 1st hour with the reserved marinade. Discard used marinade and do not use on finished product.