Grilled Roasted Salt & Pepper Turkey
|1||each||fresh or thawed frozen turkey (about 22 lbs) rinsed and petted dry, neck and giblets reserved for giblet gravy|
|1⁄2||Cup||extra virgin olive oil|
|2||Tablespoon||freshly ground pepper|
|2||each||lemons, cut into 4|
- Make sure the turkey is completely dry of excess moisture.
- Combine oil, salt and pepper to make a paste.
- Rub over outside of turkey.
- Place the lemon wedges into the cavity of the turkey.
- Tie legs together with kitchen twine.
- Start the barbeque grill with about 50 coals, let the coals burn until they are grey.
- Do not rush this.
- You need the coals to be evenly grey and you don't want flames.
- Move the coals around the base of the grill to make room for a 9x13 disposable aluminum roasting pan.
- Arrange the coals around the pan evenly.
- Note: The pan will catch the juices and prevent flare ups.
- Make sure that no fat will drip into the coals or the fat will cause a flame and burn the turkey.
- Replace top grill rack.
- First make sure the grill is clean and scraped, then place turkey on center of rack, breast side up over pan and cover.
- Grill (or slow roast), adding 8 coals to each pile every 45 minutes to maintain heat.
- You want to keep the heat at about 325°.
- Cook the turky until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165° (begin checking after about 3 hours; cooking may take up to 5 hours depending on the exact size of bird).
- Once done, let rest for 30 minutes, lightly draped with foil.