Marinated Semi Bonless Whole Turkey

• I whole 12 lbs Turkey {thawed or fresh}
• Fresh Thyme chopped 1 tablesp
• Fresh Rosmary chopped 1 tablesp
• Fresh Mint chopped 1 tablesp
• Chopped Garlic 3cloves
• Fresh Sage chop 1 tablesp
• Fresh lavender chop 1 tablesp
• 1/2 lemon juice
• 1 cup molases
• 1/4 honey
• 1 cup olive oil/canola oil mix
• 1/4 tamari
• 1 tablespoon red miso
• 1/2 cup Apple Juice
• 1/4 cup white wine {chardoney}
• 1/8 cup balsamic vinager
• Course Black Pepper
• Red pepper
• kocher salt

1. Prepare your Turkey brest Cut in half using a cleaver or a very shape kitchen knife. Expose the cavity(you can use the giblets and the neck for stock if you wish}
2. with a shape boneing knife remove the brest bones only. Leve the wing and and leg and theigh intack.
3. Salt and pepper the entire bird.
4. Place in a large baking dish Skin side down
5. Conbine all the above marinade ingredients. mixing and blending well. Pour over the bird. Cover with Plastic and Refrgerate. Ypu can marinade up to 2 days, preferable.
6. Fire up the Grill Get the Coals or the Grates very hot. Lie the Bird on the Grate Skin Side UP. The marinade will drip on to the flames so watch out for that. Cloce the lid and leave it go. Come back every 12 minutes or so and brush with marinde. Allow to cook for 1/2 hour on on side . then turn about 20 minutes + on the other side, Continue the marinating evertime you open up to take a peek... Check temp with thermomometer When iot regesters 170 o your good to go

i, thyme, tablesp, tablesp, garlic, chop, lemon juice, molases, honey, olive oil, tamari, red miso, apple juice, white wine, balsamic vinager, course black pepper, red pepper, kocher salt

Taken from www.epicurious.com/recipes/member/views/marinated-semi-bonless-whole-turkey-1204271 (may not work)