Garlic - Herb Barbecued Turkey

1 - cup butter, softened
6 - peeled garlic cloves
2 - teaspoons dry parsley
2 - teaspoons sage
2 - teaspoons rosemary
2 - teaspoons thyme
1 - teaspoon salt
1 - teaspoon coarse ground black pepper
1 - Tablespoon lemon juice

Salt (to taste)
coarse ground black pepper (to taste)
2 - heads garlic, separated & each clove smashed
2 - lemons, squeezed, reserving juice
1 - yellow onion, cut in wedges

• In food processor, add butter, garlic, parsley, sage, rosemary, thyme, salt, pepper and lemon juice. 
• Process seasoned butter ingredients until smooth. 
• Divide in half. 
• Place half of butter mixture under skin of breast meat, using a rubber spatula to spread it evenly. 
• To other half of butter. 
• Add remaining juice from lemons (about 1/2 cup). 
• Melt mixture, then set aside for brushing or basting turkey.

• Sprinkle turkey. inside and out, with salt & pepper. Place flavoring ingredients inside body cavity. Close cavity.
• To prepare the turkey for the grill, unwrap and remove neck and giblets from tile neck and body cavities. Refrigerate and reserve these parts for another use. Release the legs from the nylon or metal leg lock, and discard lock.
• Remove all visible fat from the bird that might cause unnecessary flare - ups while grilling. Wash the bird inside and out under cold running water. Dry with paper towels and discard tile towels.
• Tuck the wing tips under the turkey before grilling. Joint bones may break ill tile process. Season the bird inside and out with desired herbs/salt/pepper. If desired, gently separate the breast skin from the meat and rub seasoning under the skill. Flavoring ingredients (such as onion & garlic) may be placed loosely in the breast cavity. Close breast cavity with foil or lacing skewers. Using kitchen twine, tie the two drumsticks together and shield with foil. For a turkey with that “full” look, place a whole onion in the neck cavity. Secure the neck skin on the back with turkey lacers. Cover tile breast meat with foil to prevent overcooking. Insert an oven-proof meat thermometer into the thickest part of the thigh, being careful not to touch the bone.
• For best results and in the name of food safety, it is recommended that tile bird is not stuffed with anything more than flavoring ingredients.

• Firing Up the Grill Indirect Grilling - Stack 5 lbs. (approx. 90) charcoal briquets in a pyramid and add charcoal lighter fluid. 
• Follow the directions on the lighter fluid package for tile amount to use. 
• Immediately light the charcoal in several places. Keep grill uncovered until ready to cook. 
• Flames will die out in 5 to 10 minutes. When briquets ash over, about 15 minutes later, spread evenly in a ring around the outside edge of the grate. 
• Immediately distribute an additional 10 briquets between the hot coals. 
• Place drip pan in the center of the charcoal grate. 
• Carefully pour 1/2 - inch water in the drip pan.

• Away from the grill, spray non-stick cooking spray oil the cooking grid and the roasting rack. Place the grid over the hot coals. Position roasting rack in the center of the grid, and arrange the prepared turkey in the rack. 
• Put the cover on the grill. Open all vents. 
• To maintain constant temperature, add 10 briquets every 45 minutes.
• For extra help, stand oil oven thermometer on the grill to make sure that tile heat inside the grill stays at a constant temperature of 325° F. to 350° F. 
• You can also test the approximate temperature by holding your palm just above the grid. If you call keep your hand in place for 30 seconds before pulling away, it's just about right.

Cooking Method:

• Brush turkey with seasoned butter each time coals are added.

• Remove foil shield from breast after 1-1/2 hours.

• Cook turkey to an internal temperature of 185° F., about 3 hours.

• Remove from grill and let turkey stand 20 to 30 minutes before carving.

Refrigerate all leftovers within 2 hours of removing from the grill!