|
|
Whole turkey on the Open fire! |
1 whole turkey (about a 10 to 12 lb bird)
Heavy duty aluminum foil
2 cloves garlic
1/2 cup soy sauce
1/4 cup honey
salt and pepper
butter
Clean out bird thoroughly, remove organ meat and neck from inside cavity, wash and set aside.
Roll out aluminum foil long enough to close around bird with a few extra inches. Roll out 2 to 3 sheets the same length and seam together, side by side (not lengthwise) Place turkey on foil and curl up edges of foil. Salt and pepper inside cavity. Cut small slits in skin of bird and place small amounts of butter under skin in multiple places. Pour soy sauce and honey over bird add garlic, organ meats and neck to tinfoil package. Close up and seal all sides (leave top loose so you can open and baste. Place on hot, low campfire grill. Baste occasionally, every hour or so until done. Test for doneness (varies due to bird size and heat) It will never dry out so I just keep it on for hours, turkey falls off the bone! To test if done ... slice into turkey to the breastbone, as long as it's not pink, it's done. |
|
