- 12 pounds whole turkey, rinsed and patted dry
- 1 Tbsp extra-virgin olive or vegetable oil
- ¼ C coarse salt
- Pepper to taste
- Set the Intelligent Temperature Control on the Memphis Grill to 350 degrees F.
- Combine oil, salt and pepper to make a paste and rub over outside of turkey.
- Tie legs together with kitchen twine and place turkey breast side up on a metal grate inside a large roasting pan and cover.
- Place turkey on center of rack over pan, breast side up, and cover. Grill until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees F in the breast and 175 degrees F in the thigh (approx. 12-14 minutes per pound).
- Tent with parchment-lined foil. Let stand 15-20 minutes before carving and be sure to reserve drippings from roasting pan for gravy.
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