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HOME ECONOMICS
Remove neck and giblets from cavities of defrosted turkey. Rinse and pat dry. Brush skin with two tablespoons vegetable oil. Slice one onion and two stalks of celery, place in bags. Place turkey breast side up, on top of vegetables. Close bag with nylon tie; cut six half-inch slits in top of bag. Insert meat thermometer into inner thigh for whole turkey or into thickest part of breast for turkey breast. Roast as above.
Barbecue method
This method requires a covered barbecue grill and heavy duty aluminum foil. The apj)earance will be even golden brown and “crisp" exterior. The meat just under the skin may have a pink color, typical of charcoal cooked turkey. The advantage of this method is that it’s easy and t frees up your oven for other parts of the meal.
Line a charcoal grill with heavy duty aluminum foil to keep after-themeal cleanup to a minimum. Do not line a gas grill. Open all vents and punch holes through foil at grill vent openings, allowing for air circulation.
Arrange charcoal in pyramid shape in bottom of grill and ignite. When coals are hot, place a large barbecue drip pan carefully in center of grill. Arrange coals on either side. A foil drip pan made by folding aluminum foil together may be substituted.
Remove giblets and neck. Rinse turkey, pat dry and brush with vegetable oil. I)o not stuff turkey - cook stuffing separately in oven. Insert meat thermometer. Grease grill rack with vegetable oil. Place turkey, breast side up, on grill rack above drip pan.
Cook in covered grill over medium, in direct heat until meat thermometer reads ISO degrees to 185 degrees for whole turkey or 170 de
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