• 1-2 tbsp olive oil
  • 3 tbsp Italian or John Henry's Tammys Herbal Rub
  • 1 tsp ground dry mustard
  • 1 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 Bay Leaves
  • 2 stalks celery
  • 1 onion quartered
  • 1 small orange quartered
  • 1 Fresh Turkey (approx 10-12 lbs)


    Overnight, thaw out turkey if frozen, remove giblets and clean . Combine first four ingredients and set aside. Separate skin from breast using a small paring knife. Do NOT cut skin. Pour into the cavity Italian Seasoning or John Henryʼs Tammyʼs Herbal Rub (or Herbes de Provence) mixture and olive oil. Pull skin back over the breasts and push mixture under the skin over legs and thighs.

    Stuff mixture of Bay Leaves, celery stalks, onion and orange inside turkey cavity.

    Oil outside chicken skin and generously apply Tammyʼs over the entire outside of turkey.

    Grill or smoke hens for 3 1/2 - 4 hours at 325 degrees or until meat thermometer reads 175 degrees in thigh utilizing a "V" rack and catch pan filled with chicken broth and a dry white wine like Cabernet Sauvignon Blanc (refill about every hour).

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