INGREDIENTS

INSTRUCTIONS

I've prepared a whole turkey on both a gas grill and a Weber charcoal
grill.  The largest turkey I've been able to prepare is about 14 lbs.
General instructions: Clean turkey well, removing any bits of pin
feathers and cleaning the cavity of any remaining pieces of innards.
Soften a stick of butter to room temperature and rub the cavity with
half of the stick of butter.  Stuff with your favorite stuffing.  With
the remaining butter, stuff a little between the skin and the  breast
meat and rub some over the skin of the turkey. Stuff a little  bit of
the stuffing between the skin and the breast also. Skewer the  cavity
opening shut. Also place a little stuffing in the neck cavity,  tuck
the neck skin under and skewer shut. Salt and pepper the turkey  and I
like to place about three pieces of bacon on top of the bird. I  know,
I know - this is not exactly the most low cholesterol way of  preparing
turkey--but none of us have a problem here and we've been  eating this
way for many, many years.  I've found that instead of using a roasting
pan it is easier to use a  homemade pan from extra heavy duty foil -
using three layers of foil  and making it just big enough to hold the
bird and the sides need to  be about 2 1/2" high.  For a gas grill, I
have placed the turkey crosswise on the grill so  that the pan is
evenly distributed over the two sets of jets.  Set  the flame so that a
temperature of 300 to 325 degrees is maintained.  On my 44,000btu
grill, that is about the lowest setting.  Cover with  heavy duty foil
for the majority of the cooking. Time about 20  minutes per pound at
300 degrees. Remove the foil for the last hour  of cooking. Every once
in while, baste the turkey with the juices (or  with the basting juice
recipe--to follow).  I have "hot spots" in the  jets of the grill--so
about twice during the cooking I turn the  turkey around (and the pan,
of course) so that one side is not more  cooked than another.  Basting
Juice: Melt the butter in a heavy pot over medium high heat.  Chop the
onion and saute in the butter until just translucent.  Add  the neck
and the gizzard and continue cooking for about 4 minutes.  Add the
rosemary and stock and simmer until reduced by half.  Strain  well.
Use the gizzard and neck in the stuffing or the gravy.  For  the
basting juice, mix together the stock preparation, one half of  the
marsala and vermouth and the juice of one lemon. Use the  remaining
wine and vermouth and lemon juice if needed. I use all of  the mixture
for a 20 lbs turkey, so I wouldn't think you would need  to use all of
it for a smaller turkey. This really keeps the turkey  moist and
flavorful. BTW, roasting a turkey on the grill - even if  you don't use
this basing juice - makes a very, very flavorful and  juicy turkey (and
whole chicken too).  DMFERRELL@HAPPY.UCCS.EDU  REC.FOOD.RECIPES  From
rec.food.cooking archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 141
Calories From Fat: 135
Total Fat: 15.4g
Cholesterol: 40.7mg
Sodium: 2.5mg
Potassium: 23.8mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g