Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.

Place turkey, breast-side up, in a roast holder set inside a large heavy-gauge foil pan. Place in center of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180 degrees in the thigh and 170 degrees in the breast. Remove turkey from grill and let stand 15 minutes before carving.

Serving size = 4-ounce skinless portion.

To collect drippings for making gravy, pour a little water into foil pan. Replenish water as needed to keep drippings from burning. Remove pan from under turkey about 30 minutes before bird should be done and make gravy. (Continue cooking turkey in the center of the cooking grate).

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