- 14 lb turkey
- 1/3 cup white wine vinegar
- 1/3 cup vegetabIe oil
- 2 tbsp chopped fresh rosemary
- 1 tsp Dijon mustard
Remove neck and giblets; rinse turkey inside and out, then pat dry. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body. In bowl, whisk together vinegar, oil, rosemary and mustard; set aside. Place foil drip pan under grate of barbecue. Heat 1 burner of 2-burner ba...