Charcoal-Grilled Turkey

Cooking a turkey on a covered charcoal grill gives it a delightful smoky flavor. Using an outdoor grill also frees up the kitchen for other holiday dinner preparations, and it cuts down considerably on cleanup.

PREP: 15 minutes GRILL: 2 hours 30 minutes to 3 hours

MAKES: 16 main-dish servings

2 cups mesquite chips

1 turkey (12 pounds), fresh or frozen (thawed)

1 to 2 (8-inch) metal skewers and kitchen string or stuffing clamp

2 tablespoons vegetable oil

2 teaspoons dried rosemary, crumbled

2 teaspoons dried thyme

2 teaspoons salt

½ teaspoon ground black pepper rosemary sprigs for garnish

1. Soak mesquite chips in enough water to cover for about 1 hour.

2. To prepare coals: In bottom of covered charcoal grill, with vents open and grill uncovered, ignite 60 charcoal briquettes (not self-starting). Allow briquettes to burn until all coals are covered with a thin coating of gray ash, about 30 minutes. Push hot briquettes to two sides of grill; place sturdy disposable foil pan (about 13" by 9" by 2") in between coals. Drain chips well and scatter over hot coals.

3. Meanwhile, remove giblets and neck from turkey; reserve for use in soup another day. Rinse turkey with cold running water and drain well. Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp. In cup, mix oil, dried rosemary, thyme, salt, and pepper; rub mixture all over turkey.

4. Place turkey, breast side up, on hot grill rack directly over foil pan (to catch drips). Cover grill and roast turkey 2 hours 15 minutes to 3 hours (11 to 13 minutes per pound for unstuffed bird), adding 8 to 9 briquettes to each side of pan every hour to maintain a grill temperature of 325°F on oven or grill thermometer. Turkey is done when thigh temperature on meat thermometer reaches 175 to 180°F and juices run clear when thickest part of thigh is pierced with tip of knife; breast temperature should reach 165 to 170°F. (Upon standing, temperature will rise 5 to 10°F.)

5. When turkey is done, place on cutting board; let stand 15 minutes to allow juices to set for easier carving. Carefully remove drip pan from grill; skim fat from drippings. Carve turkey and arrange on warm large platter; garnish with rosemary sprigs. Serve drippings along with turkey.

EACH SERVING: About 250 calories, 43g protein, 0g carbohydrate, 8g total fat (2g saturated), 112mg cholesterol, 190mg sodium