Turkey on the Grill

Here is the way I cook my holiday turkey on the grill - While my double burner gas grill is preheating on high, I slip pats of margarine to equal about 1/4-cup under the bird’s skin (about a 14-lb-er) all around. I also put ground thyme sprinklings everywhere I put the margarine. Then I salt and pepper to our taste and stuff the bird’s body cavity with sliced carrots and a sliced onion. I sprinkle some sage over this and then I truss the drumsticks. Now I place a pottery dish filled with water directly on the lava rocks on one side of the grill and turn off that side of the grill. Adjust the other side to medium-high and place the bird on a rack in a roasting pan over the water side (that is turned off). Close the lid on the grill and do not open it for 5 hours. The bird will be done and very tender and juicy. Now I have had time to do all my “oven stuff” without being cramped with the cooking of the turkey. I put the bird in the indoor oven on broil for about 5-7 minutes or until the skin browns and crisis. Brushing a little olive oil for butter over it before this process will help. I have served this to family and friends on many major holidays so it IS foolproof and it IS good. Let me know if you try it.
Susana in Louisiana

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