INGREDIENTS

INSTRUCTIONS

Remove giblets and neck from body cavity of turkey. Wash and set  aside
for gravy. Wash turkey and pat dry with paper towel. Generously  season
cavity and skin with salt and pepper. Stuff neck and body  cavity with
grapefruits, 2 slices ginger, garlic and rosemary.  Combine butter,
grapefruit zest and remaining slice ginger in small  bowl. This will be
used for basting, so keep warm. Truss turkey,  tying wings and legs as
close to body as possible with string to keep  from burning. Arrange
mound of charcoal in grill. Light and when  covered with gray ash, push
half of charcoal to one side of grill and  half to other side. Place
small roasting pan in center to catch  drips. Place turkey on grill
over drip pan and cover. Cook until  thermometer inserted in thickest
part of thigh reaches 165 degrees or  until drumstick moves easily when
twisted. Begin checking after 1 1/2  hours. Turkey weighing 11 to 12
pounds will take about 2 1/2 hours to  cook. Every half hour, add more
charcoal to existing piles and baste  turkey. If desired, soaked and
drained wood chips may be added as  well. If turkey browns too quickly,
cover affected parts with  aluminum foil. If using gas grill, leave 1
section of burners unlit.  Place small roasting pan in center to catch
drips. Heat on high 10  minutes, then reduce heat to medium-low or low.
Place turkey on  perforated part of broiler pan and place on grill over
drip pan and  cover. Cook as above, removing broiler pan for last 1/2
hour of  cooking. Remove turkey from grill, cover loosely with aluminum
foil  and rest 15 to 20 minutes before carving. Yields 10 to 12
servings.  Each serving: 639 calories, 419 mg sodium, 262 mg
cholesterol, 40  grams fat, 5 grams carbohydrates, 61 grams protein,
0.15 grams fiber  Comments: A conventional oven may be used with this
recipe. Just  place the stuffed turkey in a roasting pan, and add some
extra  garlic, ginger and rosemary around the bird. Bake at 350 degrees
until the meat's internal temperature reaches 165 degrees.  Recipe
Source: Los Angeles Times - 11-22-1998  Formatted for Mastercook by
Lynn Thomas - dcqp82a@prodigy.com  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1170
Calories From Fat: 857
Total Fat: 96.8g
Cholesterol: 372.9mg
Sodium: 2857.4mg
Potassium: 205.7mg
Carbohydrates: 16.4g
Fiber: 2.2g
Sugar: 4.5g
Protein: 64.1g