INGREDIENTS

INSTRUCTIONS

On a large Webers (round, covered, charcoal grill):  Picking the
turkey:  Get a flat one otherwise the top of the turkey sticks to the
underside of the cover.  This is only a problem with the 14+ lb.  size
turkeys. Make sure it is not selfbasting.  Fresh is best.  Get the
charcoal to the greying over stage, shift half the coals to  one side,
the other half to the other side, put a foal drip pan down  the center
(you can use drippings in this pan for the gravy, but a  lot will burn
away).  Do NOT stuff the turkey other than a few onions or garlics.  (I
forget why, but it is important not to do so).  Slather the turkey up
with vegetable oil and season (salt/pepper).  Loosely truss up the
legs.  Put on a poultry rack.  Put the turkey in the rack in the center
of the grill over the drip  pan. Cover the grill.  Add 23 coals per
side every half hour.  Cook  You can add wood chips for smoked flavor
if desired to the coals just  before you put the turkey in.  Add more
as time goes on.  The turkey meat comes out absolutely moist as moist
can be, even the  white meat.  You may want to foil protect the wings
if they start to  look a little too golden brown towards the end of the
cooking.  Converted by MMCONV vers. 1.40  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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