RECIPES

Whole Roast Chicken

Turkey

Indirect/medium

Indirect/medium

1 whole chicken, 4 - 5 lbs.

1 turkey, 10 to 12 pounds

Olive oil

Olive oil

Kosher salt

Kosher salt

Freshly ground black pepper

Freshly ground black pepper

US

SPICY LAMB KABOBS

Direct/medium

For the marinade:

½ cup olive oil

¼ cup red wine vinegar

2

tablespoons grated orange rind

1

tablespoon lemon juice

Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs together with string. Brush entire outer surface of chicken with oil and lightly season with salt and pepper.

Grill chicken, breast side up, over indirect medium heat until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and 170°F/77°C in the breast, 1¼ to 1½ hours. Transfer chicken to serving platter; let stand

10 minutes before carving. Makes 4 to 6 servings.

Remove neck and giblets. Rinse turkey thoroughly and pat dry with paper towels.

Brush outer surface of turkey with oil and season with salt and pepper inside and out. Pull turkey skin over neck and fasten behind back with a skewer. Twist wings under back and tie legs and tail together securely, or tuck legs under band of skin. Grill turkey, breast side up, over indirect medium heat until turkey is tender; 11 to 13 minutes per pound or to an internal temperature of 180°f/82°c in the thickest part of the thigh and 170°f/77°c in the breast. When turkey is about two-thirds done, cut the band of skin or string holding the legs together.

Remove turkey from cooking grate and let stand 10 minutes before carving.

Makes 10 to 12 servings.

1 green onion and top, chopped

¼teaspoon ground cinnamon ¹⁄8 teaspoon ground cloves

2 pounds lean lamb, cut into 1½" cubes

To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Add the lamb. Refrigerate, covered, 4 to 6 hours. Drain lamb; reserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 1 full minute.

Arrange lamb on 4 to 6 skewers. Grill lamb over Direct Medium heat to medium doneness, about

10 minutes, turning and basting with the reserved marinade once halfway through grilling time.

Makes 4 to 6 servings.

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Weber None manual Recipes, Whole Roast Chicken Turkey
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None specifications

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