Charcoal: Indirect
Gas: Indirect/Medium Heat
Serving size: 6 ounces per person
1 oven-ready turkey, thawed (max.14 lbs.--select size to fit your grill)
2-3 tablespoons olive oil
Kosher salt
Coarse-ground black pepper
Herbs, spices, or rub as desired
Remove giblets from turkey cavity; reserve for another use. Wash turkey thoroughly under cold running water and pat dry with paper towels. Turn wings back to hold neck skin in place; skewer with metal skewers if needed. Brush turkey all over with oil. Season inside and out thoroughly with selected herbs, spices, or rub. Return legs to tucked-in position and place breast side up in a roast holder set inside a large disposable heavy-guage foil pan.
Place the pan in the center of the cooking grate and cover the grill. Cook 11-13 minutes per pound to an internal temperature of 180º in the thigh and 170º in the breast. Remove turkey from the frill and let stand 15 minutes before carving.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved