Turkey on the Grill Turkey on the Grill Ingredients 20 to 22 lb thawed turkey (There's nothing to stop you using a smaller turkey) 2 teas. poultry seasoning 1/4 teas. pepper 1 cup port 1 lg onion, quartered 2 lg carrots, cut into chunks 2 stalks celery, cut into chunks 1 clove garlic, cut into chunks 3 or 4 fresh rosemary sprigs, each 3 to 4 in long   Procedure Remove turkey neck and giblets; reserve for other uses. Discard large lumps of fat,then rinse turkey inside and out and pat dry. Combine poultry seasoning and pepper, sprinkle some in neck and body cavities and rub rest over skin. Place turkey on it's breast and spoon 1 to 2 tbs of port into neck cavity, bring skin over opening and secure to back with a metal skewer. Turn turkey on it's back and place onions, carrots, garlic and celery in body cavity. Pour 1/3 cup of remaining port in body cavity. (it dosn't say but I would think you would skewer that cavity with metal skewers as well) Place bird breast up on barbecue grill directly above drip pan. (will give the preparation of the barbecue either at the bottom or in next message) Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook meat until a meat thermometer inserted in thickest part of thigh (not touching bone) registers 185 degrees or until meat near thighbone is no longer pink (cut to test). Total cooking time should be 4 to 4 1/2 hours. Allow at least 12 minutes per pound. Several times during cooking, place a rosemary sprig on the coals to add fragrance as it smoulders. During the last hour of cooking, brush turkey with port several times, using all remaining port. When turkey is done, discard stuffing. (It seems to me that the recipe I used had melted butter mixed ngs. in the port which I brushed on the turkey) Serving Information Serves: 18 Fat: g Calories: Angel_Juli         This webset page was assembled on Sunday June 15, 2008 by BuzyS. with graphics from Hemera using one of the many auto-scripters available at  Chat_Central_Gateway  All rights reserved KENDOC 2005