Instructions

1. Wash the turkey under cold water. Remove the neck and the giblet package from the inside of the turkey. Discard these pieces or reserve them for another purpose. Pat the turkey dry with paper towels, and place it into the roasting pan with the breast side facing up.

2. Rub the entire outer surface of the turkey generously with olive oil. Rub the inside cavity with additional olive oil, if you desire. Sprinkle salt and pepper over the entire outer surface of the turkey.

3. Insert the probe of the instant-read thermometer into the turkey in the fleshiest portion of the turkey thigh.

4. Cover the turkey loosely with the aluminum foil.

5. Start the gas grill and allow it to preheat on high for five minutes. Reduce the heat to low and line the grilling grate with a sheet of heavy-duty aluminum foil to dissipate some of the flame away from the turkey.

6. Place the roasting pan onto the grate of the gas grill and close the grill lid.

7. Remove the aluminum foil every 30 minutes and baste the turkey with the juices from the bottom of the roasting pan. Recover the turkey and continue grilling it. The turkey should take approximately 20 minutes for each pound of turkey to cook completely.

8. Remove the aluminum foil approximately 30 to 60 minutes before the turkey finishes cooking. When the turkey reaches 165 F on the instant-read thermometer, remove it from the grill. Cover the turkey with the aluminum foil again and allow it to stand for 20 to 30 minutes before carving it.