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A whole 15 to 20 pound turkey may be prepared on either a gas grill or a Weber charcoal grill. General Instructions: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; the sides need to be about 2 1/2" high.Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Soften a 1/2 cup of butter to room temperature and rub the cavity with half of the 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 place about three pieces of bacon on top of the bird. Place the turkey crosswise on the gas 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 (usually the lowest setting}. Cover with heavy duty foil for the majority of the cooking. Estimated cooking time is approximately 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). If you have "hot spots" in the jets of the grill, twice during the cooking turn the turkey around (and the pan, of course) so that one side is not more cooked than another. Toward the end of the cooking time, open the grill and insert the meat thermometer into the fleshy part of the thigh and cook until the internal temperature reaches 165° F (remember that the turkey will continue to cook after it is removed from the heat of the fire). NOTE: This year, the USDA has come up with a one-temperature-suits-all for poultry safety: 165° F. For safety and doneness, the internal temperature should be checked with a meat thermometer.
1/2 cup butter
In a heavy pot over medium-high heat, melt butter; saute onion until just translucent. Add the neck and gizzard; continue cooking for approximately 4 minutes. Add the rosemary and chicken stock or water; simmer until reduced by halve. Remove from heat and strain well. Use the gizzard and neck in the stuffing or the gravy. For the basting juice, mix together the strained stock mixture, marsala or port wine, vermouth, and the juice of the lemons.
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Barbecued or Grilled Whole Turkey