Ingredients
- 4 clove garlic
- 1 clove jalapeno pepper
- 1 1/2 teaspoon ancho chili powder
- 1/4 cup parsley
- 2 tablespoon tarragon
- 2 tablespoon thyme
- 2 tablespoon rosemary
- 1 tablespoon lime zest
- 1 tablespoon orange zest
- 33/100 cup canola oil
- 1 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
Preparation
Baking Directions:
Place garlic, jalapeno, ancho powder, parsley, tarragon, thyme, rosemary, lime and orange zest and canola oil in a food processor and mix to a paste like consistency.
Remove to a bowl and season with salt and black pepper.
Prepare outdoor grill for cooking by the indirect heat method.
Prepare turkey.
Remove giblets and neck from neck and body cavities, drain juices and dry turkey with paper towels.
Turn wings back to hold neck skin in place.
Untuck lets.
Place turkey in a large baking dish and loosen skin over breast and legs of turkey by gently sliding hand under skin.
Rub flesh under skin and inside cavity with herb rub.
Return legs to the tucked position.
Place turkey, breast up, on cook grate over drip pan.
Cover grill and cook turkey to an internal thigh temperature of 180 degree F and breast temperature of 170 degree F on a meat thermometer, approximately 2 1/2 to 3 hours.
Let stand 15 to 20 minutes before carving.
