1. Prepare a charcoal or gas grill,
arranging coals for indirect cooking. Lightly
spray the grill rack with vegetable oil cooking
spray. Set a drip pan filled halfway with water
under the area of the rack where the turkey will
sit. Position an oven thermometer inside the grill,
cover, and let temperature reach 350° F. The
coals should be moderately hot, but will cool down
when the turkey cooks.
2. Rub the turkey inside and out with
oil. Season the turkey inside
and out with salt and pepper. Stuff the cavity
with carrots, onion, garlic, parsley, and thyme.
3. Set the turkey on the rack over the
drip pan. Cover and grill for 2 1/2 to
3 hours, or for approximately 12 to 15 minutes
to the pound. Maintain the internal temperature
of the grill at 300° F to 325° F.
Add fresh coals to the fire after about 45
minutes as necessary to maintain a moderate,
constant heat. If using a gas grill, adjust
the burners to keep the temperature even.
The turkey is done when the meat thermometer
inserted in the thickest part of the thigh
registers 180° F
and the juices run clear when the meat is
pierced with a fork or sharp knife.
4. Transfer the turkey to a platter
or cutting board and let rest for
15 minutes before carving. Discard the vegetables
in the turkey's cavity. |
