Ingredients
- 1 14-16 lb. turkey
- 2 oz. sundried tomatoes (not packed in oil)
- 1/3 cup chicken broth
- 1/3 cup dry red wine
- 3 Tbsp. lime juice
- 2 cloves garlic, minced
- 2 tsp. minced fresh rosemary (1 tsp crumbled dry rosemary)
Preparation
Step 1
Prepare Turkey:
1. Discard leg truss, remove neck and giblets, discard excess fat.
2. Rinse bird in and out; pat dry.
3. Tie legs and twist wings under back.
Prepare Glaze:
1. Bring all ingredients to a boil over high heat; reduce heat and cover.
2. Simmer until tomatoes are easy to mash, about 20-25 minutes.
3. Transfer to blender; whirl until smooth.
Cook Turkey:
1. Preheat grill for Indirect medium heat.
2. Place turkey, breast up, on center of grate. Close lid on grill. Total cooking time approximately 2 ½ - 3 hours.
3. Start checking for doneness after 2 hours. Instant thermometer in thigh read 180 degrees when done.
4. ~20 minutes before done, begin brushing occasionally with tomato mixture. Use all.
5. Let cool ~15 minutes before carving.
*if parts start to darken prematurely, cover loosely with foil