Perfect for Utah. Turkey on the grill recipe.

OK, this is a family recipe that I am not allowed to share so DON'T TELL ANYONE!!!

This recipe came from my brother and while I was skeptical about Turkey on the Grill, I have learned, "It's all about the proper recipe".   One thing I will tell you about this recipe is that it is NOT one of those that looks like a magazine ad when done.  However, some of the ones that pretty can be... a little dry. This is NOT.  And my brother is no great chef but this came his way, he made a couple of tweaks and has come up with the BEST way to make Turkey on the grill.

Start with a FULLY THAWED turkey.

• Rub 1/4 cup of butter or margarine all over the turkey
• Sprinkle with garlic powder and your choice of pepper
• Put the turkey in a foil roasting pan.  (Clean up just got easier).
• Add 4 tablespoons of Worcestershire sauce
• Add 4 tablespoons of Teriyaki sauce
• Add 4 tablespoons of Soy sauce
• Add 1/2 inch of water to the roaster pan.  (Do not skimp on the water)
• Cover tightly with foil.  (The more steam that escapes, the drier the turkey)
• Be sure you have enough charcoal or pellets to last for 4 hours of cooking.  (6-7 lbs. of charcoal should do it).
• Close the lid but leave the vents open if you are using charcoal.  (Leave it alone!)
• Don't touch it for at least 2 hours.
• When you check, baste it if it looks dry.
• At the 3 1/2 hour mark, the temp probe should have popped.  Remove the foil to let the bird brown up a bit on the outside.  Let cook for another 30 minutes uncovered.
• At 4 hours, take it off the grill and let it cool.
• Once you put the turkey on the cutting board and carve it, take the juice from the roaster and add your favorite barbecue sauce.  Once you mix that up, pour it over the carved turkey, let it soak in for about 10 minutes and serve.

It's not the tradition pilgrims-looking turkey and gravy but the turkey is so good, it will make you cry.  We've all seen people try these turkey fryers to deep fry the bird.  That too is good but a lot of rednecks have burned the deck off of their house when that goes badly.  One key to that I've learned is making sure the bird is thawed.  Trying to deep fry a frozen turkey is the first step in creating a disaster.

Happy grillin' y'all.  And by the way, I'm doing pulled pork on a smoker this year.  It may never become a traditional dish but I've been looking forward to this for weeks.