-=> Quoting Dave Drum to Jim Weller <=-

 DD> Small sample tastes reveal a decent product ...
 DD> Sometime in future do a side-by-side with my Spanish paprikas.

If your Spanish is as good as mine is you will probably prefer it by
a narrow margin.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Citrus-Rosemary Grilled Turkey
 Categories: Turkey, Grill, Fruit
      Yield: 12 Servings
 
     12 lb Turkey
           Salt and pepper
      2 lg Pink grapefruit; peeled,
           -halved or
      2 lg peeled halved oranges
      3 sl Fresh ginger
      6    Garlic cloves; unpeeled,
           -crushed
      4    Rosemary sprigs
      1 c  Butter; melted
           Zest of 1 grapefruit or
           -orange
      1 sl Fresh ginger
 
  Remove giblets and neck from body cavity of turkey. Wash and set
  aside for gravy. Wash turkey and pat dry with paper towel.
  Generously season cavity and skin with salt and pepper. Stuff neck
  and body cavity with grapefruits, 2 slices ginger, garlic and
  rosemary. Combine butter, grapefruit zest and remaining slice
  ginger in small bowl. This will be used for basting, so keep warm.
  Truss turkey, tying wings and legs as close to body as possible
  with string to keep from burning.

  Arrange mound of charcoal in grill. Light and when covered with
  gray ash, push half of charcoal to one side of grill and half to
  other side. Place small roasting pan in center to catch drips.
  Place turkey on grill over drip pan and cover. Cook until
  thermometer inserted in thickest part of thigh reaches 165 degrees
  or until drumstick moves easily when twisted. Begin checking after
  1 1/2 hours. Turkey weighing 11 to 12 pounds will take about 2 1/2
  hours to cook. Every half hour, add more charcoal to existing
  piles and baste turkey. If desired, soaked and drained wood chips
  may be added as well. If turkey browns too quickly, cover affected
  parts with aluminum foil.

  If using gas grill, leave 1 section of burners unlit. Place small
  roasting pan in center to catch drips. Heat on high 10 minutes,
  then reduce heat to medium-low or low. Place turkey on perforated
  part of broiler pan and place on grill over drip pan and cover.
  Cook as above, removing broiler pan for last 1/2 hour of cooking.
  Remove turkey from grill, cover loosely with aluminum foil and
  rest 15 to 20 minutes before carving.
  
  Comments: A conventional oven may be used with this recipe. Just
  place the stuffed turkey in a roasting pan, and add some extra
  garlic, ginger and rosemary around the bird. Bake at 350 degrees
  until the meat's internal temperature reaches 165 degrees.
  
  Recipe Source: Los Angeles Times - 11-22-1998
  Formatted by Lynn Thomas -
 
MMMMM


YK Jim


... How can SpellCheck not know "salumi?" It needs to get out more.

___ Blue Wave/QWK v2.20