My sister-in-law Mary Elizabeth taught me how to make this many years ago. I probably cook more turkeys this way than in the oven now. It is that good.
1 pound butter
¼ cup lemon pepper seasoning
1½ tablespoons poultry seasoning
1 teaspoon sage
1 tablespoon celery salt
½ teaspoon garlic salt
1½ tablespoon dried parsley flakes
1 (10- to 14-pound) turkey
Melt the butter over low heat in a medium saucepan. Stir in the lemon pepper, poultry seasoning, sage, celery salt, garlic salt, and parsley flakes. Simmer for 10 minutes. Prepare the grill for indirect cooking. If using charcoal, you can do this by building a medium-size fire, spreading the fire on either side of the grill, and leaving a space in the center. If using a gas grill, heat only the sides of the grill. Place a 9 × 13-pan underneath the grid in the center of the grill. Place the turkey on the grid. Brush with the butter marinade. Cover the grill. Continue to baste every 30 minutes. Cook for 3 to 4 hours on medium heat. Tent with foil and let rest for 30 minutes prior to carving.
Makes 8 to 10 servings.