Directions: |
Directions:Remove grill rack; open the grill's bottom vents completely. Place 5 to 6 dozen charcoal briquettes in bottom; light, and heat until covered in white ash. Or, heat half of a gas grill set on medium-high.
Meanwhile, remove giblets from both cavities. Place turkey, breast down, on a rack set in a large, disposable roasting pan with 1 cup water in the bottom. Rub turkey all over with butter, salt and pepper. Tie legs together with kitchen string to hold shape.
If using a charcoal grill, use tongs to push white briquettes to either side of grill, clearing a large, shallow, rectangular space in the center. Replace grill rack, and place roasting pan over space without briquettes. Cover grill and open vents. Roast for 1 hour.
(If using a gas grill, place the roasting pan on the cool side of the grill.)
Meanwhile, heat an additional 2 to 3 dozen briquettes in a chimney starter until they're covered with white ash. After 1 hour of cooking, remove turkey from grill. Pour in hot, new white briquettes; use tongs to push them to either side.
Whether cooking with charcoal or gas, turn the bird. Using clean tongs or paper towels to protect the hands, turn turkey breast side up. Return to center of grill, replace lid, and continue roasting 45 minutes for a 12-pound bird, 1 hour for a 13-pound bird, or 1 1/4 hours for a 14-pound bird.
Whisk together ketchup, wine, brown sugar and garlic powder to make a glaze. Remove lid; brush turkey with glaze. Replace lid and roast 15 to 20 minutes more or until a meat thermometer inserted into thickest part of thigh registers 180 degrees. Remove turkey from grill, cover loosely with foil and let stand 20 minutes before carving. |
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