Author Kathy Gunst says this recipe is a crowd-pleaser all year-round.
 
one (10- to 14-pound) turkey
salt
freshly ground black pepper
1 tablespoon finely chopped rosemary, thyme, or sage
1 tablespoon chopped garlic

Clean the turkey and remove the giblets and liver. Dry thoroughly. Place the salt, pepper, herbs, and garlic in the cavity and on top of the bird.

Next, make the fire. You will be grilling the turkey whole using a method called “indirect grilling.” If working with a charcoal grill, heat a good amount of charcoal until hot. Spread the coals on either side of the grill, leaving the middle part of the grill without any charcoal under it. If working with a gas grill, preheat the grill to 450 degrees and turn off the burner directly in the center, or on one side, of the grill. When you place your hand over the grill grate it should feel very hot. No matter what method you’re using, place a disposable aluminum drip pan directly under the center of the grill – it will be used to catch the juices and fat that drip off the bird as it cooks and not create a mess of your grill.

Place the bird in the middle of the grill, in the area where it doesn’t have direct heat underneath. Cover and cook 2 to 2½ hours or until the juices in the cavity are no longer pink and when the drumstick is jiggled gently it feels loose. You don’t need to baste the bird or do a thing. The turkey will cook faster than it will when roasted normally in an oven, so keep an eye on it, particularly during the last 30 minutes of the grilling time. Look for a deeply colored, crispy brown skin. A 10- to 14-pound bird will feed 10 to 14 people, but leftovers are crucial, so figure a pound per person.