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1 Whole Turkey, defrosted

1 Lemon, quartered

½ Head of Garlic, smashed

6 Thyme Sprigs

6 Parsley Sprigs

6 Sage Leaves

2 Rosemary Springs

2 Carrots, cut into thirds

1 Celery Stalk, cut into thirds

½ Yellow Onion, quartered

¾ Cup Peanut Oil

Salt & Pepper

Remove neck and giblets from turkey cavity and rinse with cold water.

Place turkey, breast side up, in a disposable aluminum baking pan. Insert lemon, garlic, herbs, carrots, celery and onion inside of cavity. Coat the outside of the turkey with peanut oil and season liberally with salt and pepper. Loosely cover the breasts and wings with aluminum foil.

Pre-heat grill to 500ºF. Turn off center burns and reduce the outer burners to medium heat. The grill should maintain a temperature of 350º while cooking. Position baking pan over the center burners.

The estimated cooking time is 10 minutes per pound. When the turkey is approaching doneness insert a meat thermometer near the thigh. Remove the turkey from the heat when the temperature has reached 160ºF. Uncover the breast and wings and allow the turkey to rest for at least 30 minutes before carving (it will remain piping hot for up to one hour).