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If using a frozen turkey, make sure it is defrosted by Thanksgiving
morning. Season it the way you like. Truss the turkey if you
like to keep the legs and wings from dangling over the fire.
Or, easier yet, wrap foil over the turkey wing tips and tuck
them in to keep them from burning. I prefer not to stuff my
turkey, but stuff it if you like.
Set up the grill (I prefer using charcoal for that great flavor,
but a gas grill will work, too) for a medium-high heat. The
grill should be set up for indirect heat, with the coals on
the outer edges of the grill and a drip pan in the center. Place
the seasoned turkey over the center of the grill to catch all
the wonderful drippings for gravy. Cover the turkey and let
it cook.
Timing varies depending on turkey size, grill temperature, wind
and outside temperature. I have been able to cook a 20-pound
turkey in a little more than two hours. So make sure you watch
the turkey to check its doneness, which is when a meat thermometer
reaches 165 degrees in the breast. Carefully remove the turkey
from the grill and let rest for 20-30 minutes. That gives you
just enough time to make the gravy and gather your family around
the table!
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