Lindas Baked Turkey Half Food

UNCLE BILL'S BAKED TURKEY BREAST AND THIGHS

Steps:

• Preheat oven to 425°F.
• Prepare a large enough roasting pan with a metal rack to accomodate both turkey portions in a single layer.
• Place the turkey on the rack.
• Pour olive oil over the turkey portions to coat.
• Sprinkle with granulated garlic powder, black pepper, seasoning salt and dried dill weed.
• Pour 1 cup of water into the bottom of the pan.
• Cover the roasting pan tightly with aluminum foil.
• Place roasting pan on middle rack and bake in preheated 425 F oven for 30 minutes.
• Reduce oven heat to 350 F and continue to bake for another 45 minutes.
• At this point, check for doneness by cutting into the breast and thighs to make sure that there is no pink showing and the juices flow clear. You may also insert a meat thermometer into the thickest portion of the breast or thigh and it should read between 175 F - 180°F Do not overcook.
• You may have to remove the turkey breast before the thighs as the thighs take a bit longer to cook.
• When turkey is done, remove from oven, tent and let sit for about 15 minutes before carving.
• You may also wish to use only turkey breast.
• As an added option, you may wish to place some medium size, whole, peeled onions on the rack to bake.
• These are always good served with butter along with the turkey.

CHARCOAL GRILLED TURKEY HALF

Steps:

• Mix first 8 ingredients together in small dish, put onion, carrots, and celery in center of foil pan that you plan on using for grilling or roasting; sprinkle 1 1/2 teaspoons of seasoning mixture onto vegetables, add turkey broth.
• Rinse bird inside and out; pat dry.
• Try to loosen up some of the skin.
• Mix together olive oil and lemon juice; rub onto turkey.
• Sprinkle inside, outside, and under skin of bird with the remaining seasoning mixture.
• PUT TURKEY CUT SIDE DOWN IN FOIL PAN AND REFRIGERATOR FOR ONE HOUR . (Try to get veggies covered by the turkey so that the flavors can saturate the meat a bit).
• Prepare grill: all grill vents (including the cover) are OPEN. (Our grill has 3 vents on bottom and 1 on the lid, open them all up).
• Put 50 briquettes in grill.
• Set grate in place.
• Allow the coals to glow red hot, then change into a light coating of gray ash, which might take about 35 minutes, with the temperature reaching 350°F (medium heat) or so that your hand cannot tolerate the heat for more than 2 seconds-w/o touching grate, of course.
• Put foil pan onto grate; close 2 of the 3 bottom vents, COVER with grill cover that has its 1 vent HALFWAY OPEN.
• Grill for about 90 to 120 minutes, or until the meat thermometer temperature is 165 degrees F. (Allow 15 to 18 minutes per pound).
• Start checking 25 minutes before the minimum amount of cooking time. (If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.).
• Remove turkey from grill and let sit for 15 to 20 minutes before carving.