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 1113 minutes per pound
(eg.  132156 minutes for a 12 pound turkey).
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

A Message from our Provider:

“Better to face the truth now, than after death”