Turkey on a Grill

2 turkeys, 10 to 13 lbs. each 1/2 cup Pepper oil (recipe follows) 1/2 cup tequila or dark beer 1 t. salt 1 t. crushed dried thyme or oregano

Wash and dry turkeys, removing excess fat, giblets, and neck. Set aside for gravy if desired. Combine pepper oil, tequila, salt and thyme. Brush birds generously with mixture. Let them sit while starting barbecue. Tie turkey wings and legs securely. Light a generous fire (3 to 5 lbs. charcoal) on bottom rack of large covered grill. Let it burn 35 to 40 minutes to hot coals. Move coals to one side. Place a large drip pan on lower rack away from coals. Add wet aromatic wood chips to coals, if desired. Place birds, breast up, over drip pan with wing side toward coals. Baste birds with marinade and cover grill. Cook covered, about 2 to 2 1/2 hours or until internal temperature reaches 180. Baste and turn birds end for end every 1/2 hour. Add more charcoal and wood chips as needed. Let birds sit 15 to 20 minutes before carving. Serve with giblet gravy, grilled fruit and cornbread stuffing if desired. Makes 20 to 24 servings. Note: Turkeys may be cooked in a 350 oven. Roast 3 to 3 1/2 hours or until internal temperature reaches 180. Baste often while roasting. Pepper Oil: 2 branches fresh rosemary 2 sprigs fresh thyme 1 or 2 Serrano or jalapeno chili peppers 2 cloves garlic, peeled and cut in half 6 to 10 small dried red chili peppers 6 to 10 black peppercorns 6 juniper berries 2 cups olive oil

Wash and dry herbs and fresh chili peppers; put into a sterilized glass bottle. Add garlic, dried chili peppers, peppercorns and juniper berries. Heat oil and pour over herbs and chili peppers. Cover and cool. Refrigerate. Check flavor and strain out solids when desired strength is reached. Keep oil refrigerated between uses. Best used within 2 weeks. Use for frying potatoes, eggs, meats or to make marinades and salad dressings. Makes about 2 cups. Source: Marlboro Country Cookbook

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