Roast Turkey on the Grill

Directions

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.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.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 per pound. Maintain the internal temperature of the grill at 300 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.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.