Make sure to use dry, well-seasoned wood or wood chips for a clean tasting turkey. That bird and your guests deserve it!
- 1 (10 to 14-pound) turkey
- 1 white onion, quartered
- 1 large lemon, quartered
- 1 head garlic, halved through the cloves
- 4 tablespoons butter, melted
- Kosher Salt
- Lemon Pepper
- Garlic Powder
Preparation time 15mins
Cooking time 255mins
Adapted from takingonmagazines.com
Preheat a grill to 350°F, laying coals and/or chunks of wood on only one side.
Rinse turkey and pat dry. Rinse in and out with orange juice, making sure pools of it were left in the cavity.
Stuff the cavity with cut onion, garlic and lemons, then tie the opening shut.
Brush melted butter over the outside of the turkey and sprinkle with salt, lemon pepper and garlic powder.
When the grill is heated, put the turkey on the side of the grill without the coals.
Check the coals, replacing them as needed to maintain 350°F. At the same time, rotate the turkey, turning the entire grate, so it cooks evenly.
When done, 4 hours or so, remove the turkey to a cutting board, tent loosely and let rest for 30 minutes before slicing.