1 4-5 pounds turkey breast, defrosted or whole turkey
2 tablespoons olive oil
Kosher salt
Fresh ground pepper

(If cooking a whole turkey, remove the neck and giblets; reserve for other uses. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back).

Brush turkey with oil and lightly sprinkle with salt and pepper.

Arrange turkey breast side up, on the cooking grate over Indirect Medium heat. Place lid on grill. Cook 11-13 minutes per pound or until an instant-read thermometer inserted in thickest part of the thigh (not touching the bone) registers 180º F, 165º F in the breast and the juices run clear.

Transfer turkey to a platter and let stand for 15 minutes before carving.

Gas Grilling Turkey Tip: Place the turkey in a foil drip pan when using a gas grill. About 30 minutes before the bird is done, remove from drip pan and place the bird in the center of the cooking grate. This allows the bottom of the bird to get color and provides the drippings to make gravy.

Serves 6 - 8

© 2002, Girls at the Grill™