Lemon Herb Grilled Turkey

 

10- to 12-pound turkey, thawed if frozen

Salt and pepper, if desired

1

large onion, cut into eighths

2

small lemons, cut into fourths

Vegetable oil

2

tablespoons butter or margarine, softened

1/2

teaspoon ground thyme

• 1 If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• 2 Rub cavity of turkey with salt and pepper; place onion and lemons in cavity. Brush oil over turkey. Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.
• 3 Mix butter and thyme; brush over turkey. Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 5 to 6 inches from medium heat 2 hours 30 minutes to 3 hours 30 minutes or until thermometer reads 165° and drumsticks move easily when lifted or twisted. If using charcoal grill, add about 15 briquettes every hour. Let turkey stand 15 minutes. Remove onion and lemons before carving.