Cooking Time: 25 minutes per pound
Method: Grill, low fire
12-14 lb turkey, thawed, cleaned, rinsed
salt and pepper
vegetable oil
1 large onion, cut in large cubes
2 stalks celery, cut in 2" chunks
1 large orange, cut in eighths
1 large apple, cut in eighths
4-5 sprigs parsley
5-6 sprigs thyme
Plus dried herbs to sprinkle on the outside of the bird, if desired.
2 cups chicken stock
2 cups water
1-1/2 sticks butter
1 lemon, thinly sliced or 4 Tbsp lemon juice
Mesquite chips (optional)
Cheesecloth (optional)
Preheat grill to medium. Wash and rinse turkey, remove giblets. Pat dry. Bend wings back behind turkey. Season inside of turkey with salt and pepper.
Stuff with onions, celery, orange, apple, and herbs (your choice). Completely fill cavity (this gives moisture to the turkey). Cover openings of turkey with excess skin. Rub outside of bird with oil. Sprinkle with herbs, if desired.
Melt butter and pour into a large aluminum foil pan. Add turkey, water, broth and lemon slices or juice.
Place on grill and turn heat to low. Add mesquite chips. Baste with butter, cover top with cheesecloth and baste again. Cook about 25 minutes per pound, basting every 1/2 hour until done. Add wood chips as needed.
If using a gas grill, set the temperature at 350 degrees.