INGREDIENTS

INSTRUCTIONS

Note: When the turkey is stuffed and ready to be placed on the
rotisserie, the coals should be red and a thermometer should read 350
degrees when placed on the rack of a covered grill. A 15-pound turkey
will take about 3 to 3 1/2 hours. Stuff both cavities of the turkey,
sew up the main cavity with string, and truss tightly, forming a
compact shape. Place on a work surface, breast-side up. Rub the  turkey
with olive oil, and season with salt and pepper. Have the  rotisserie
shaft fitted with one spit fork. Making certain that the  turkey is
centered, push the rotisserie shaft through the turkey  between the
legs, exiting at the neck. Slide the spit fork onto the  shaft. Insert
the tines of the spit forks into the turkey, screw-side  up, and
tighten the screws to secure firmly. Set the rotisserie shaft  in place
in the rotisserie ring. Loosen the retaining loop at the  handle, and
let the counterweight assembly hang down to  counterbalance the weight
of the breast. The rotisserie should rotate  so that the heavy side of
the turkey rotates down to the bottom.  Swing the counterweight
assembly so that the counterweight is  directly opposite the heavy side
of the turkey. Tighten the retaining  loop. The counterweight travel
should stick out a little bit above  the shaft handle and retaining
loop. You may need to adjust the  travel of the counterweight as the
food cooks, or if the motor sounds  like it is straining. Insert the
pointed end of the rotisserie shaft  into the motor. Set the rotisserie
shaft into the ring. Cover the  grill, and turn the motor on. Grill the
turkey for 13 minutes per  pound if stuffed, and 11 minutes per pound
if unstuffed. To determine  if the turkey is thoroughly cooked, insert
an instant-read  thermometer into the thickest part of the inner muscle
of the thigh,  making certain not to touch the bone, and check that the
temperature  is at least 175 degrees. You will need to add more coals
to the grill  every 45 minutes to maintain an even temperature. Serves
8 to 10.  Comments: The USDA recommendations for cooking temperatures
for  turkey are as follows: A meat thermometer inserted in a turkey's
thigh should read 180 degrees, and, when inserted in the breast, 165
degrees. Martha prefers a turkey thigh cooked to a temperature of 170
degrees and a breast cooked to 160 degrees.  Recipe Source: Martha
Stewart Living - <www.marthastewart.com>  Formatted for Mastercook by
Lynn Thomas - dcqp82a@prodigy.com  Recipe by: Martha Stewart  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“An active faith can give thanks for a promise, though it be not as yet performed, knowing that God’s bonds are as good as ready money. #Matthew Henry”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1655
Calories From Fat: 1202
Total Fat: 135.6g
Cholesterol: 543.6mg
Sodium: 4619.4mg
Potassium: 1.1mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: <1g
Protein: 102.6g