Turkey with Herb Garlic Rub
1 12-16-pound turkey, thawed
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons smoked paprika
1-1/2-2 teaspoons fresh thyme leaves
The Grill:
Prep covered charcoal by removing cooking grate and opening vents.
Place drip pan in center of charcoal grate and add 25 to 30 briquettes lengthwise along side of drip pan. Burn charcoal until covered with gray ash, about 30 min. Place cooking grate in grill over drip pan.
The Turkey:
Prepare thawed turkey by removing giblets and neck. Drain turkey juices carefully in sink to discard. Place turkey breast up.Pat turkey dry with clean paper towels. Turn wings back to hold neck skin in place.
Combine garlic, paprika and thyme leaves, mixing to blend. Brush turkey lightly with vegetable oil. Rub paprika mixture generously over turkey.
Place turkey breast up on cooking grate over drip pan. Cover grill, leaving vents open. Add 6-8 briquettes along each side of drip pan every 45 to 60 min. Using a meat thermometer, grill turkey until done, to an internal temperature of until thermometer 180° in thigh and 170° in breast. (Plan 2-3 hours on grill for turkeys 10-16 pounds.)
When turkey is done, remove turkey from grill. Let turkey rest 20 minutes before carving. Garnish with assorted herbs, vegetables or fruit.
Texas Caviar
1 12-oz. pkg frozen black-eyed peas
1 15-oz. black beans, drained and rinsed
1 cup cherry tomatoes, quartered
1 cup yellow bell peppers, seeded, chopped (about one medium pepper)
1/2 cup sliced green onions
1 small to medium jalapeno chile, seeded and deveined (optional)
1/4 cup fresh parsley
1/2 cup bottled Italian Dressing or Balsamic Dressing
1 teaspoon cumin,
1 teaspoon chile powder,
Salt and Pepper, to taste
Prepare black-eyed peas according to package directions. Drain.
In 2-quart mixing bowl, combine black-eyed peas and remaining ingredients; mix lightly to blend. Cover and chilltwo hours or overnight. Garnish with additional chopped parsley, if desired. Yield: 6 to 8 servings
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