Rub cavity of turkey with salt and red pepper.
Place onions in cavity. Fasten neck skin to back with skewer. Fold
wings across back with tips touching. Tuck drumsticks under band of
skin at tail or tie or skewer to tail. Brush turkey with oil. Insert
barbecue meat thermometer so tip is in the thickest part of inside
thigh muscle and does not touch bone.
Arrange hot coals around edge of grill. Place large aluminum foil
drip pan under grilling area. Cover and grill turkey, breast side
up, 5-6 inches from drip pan 3-4 hours, brushing occasionally with
margarine, until thermometer registers 185° F. or drumstick meat
is very soft when pressed between fingers. Add coals during grilling
to maintain even heat. let turkey stand 15 minutes before carving.
|
