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Barbecued Lemon Mint Turkey

bbq, turkey

2 tablespoons grated lemon rind
2 tablespoons chopped mint
4 cloves garlic; minced
1 each (14 pound) turkey
1/3 cup lemon juice
1/3 cup vegetable oil
1 teaspoon Dijon mustard

In small bowl, stir together lemon rind, mint and garlic; set aside. Remove neck and giblets from turkey. Rinse inside and out; pat dry with paper towels. Loosen skin over breast; rub lemon rind mixture over meat underneath. Skewer neck skin to back. Using kitchen string, tie legs together and tuck wings under back. In separate bowl, whisk together lemon juice, oil and mustard; set aside. Place foil drip pan under grate of barbecue. Heat 1 burner of 2-burner barbecue, or 2 outside burners of 3-burner barbecue, to medium (250 to 300°F). Place turkey on greased grill over unlit burner. Close lid and grill, brushing every 45 minutes with lemon juice mixture and adjusting heat if necessary to maintain temperature, for 3 1/2 to 4 hours or until meat thermometer inserted in thigh registers 180°F. Transfer to cutting board. Tent with foil; let stand for 20 minutes before carving.

Contributor: Canadian Living Magazine, August, 2001

Yield: 12 to 15 servin

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