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Prep 1 hr 30 mins
Cook 2 hrs
The Washington Post, November 16, 2011 "Rubbing the outside of the turkey with a mixture of garlic, oil and ground sumac gives this grilled bird the Mediterranean flavor that California cooking instructor Linda Capeloto Sendowski loves so much. She makes this recipe year-round. You won't miss cooking with salt or pepper here. " I plan to part out some after Thanksgiving sale turkeys, rub them with this and vacuum seal and freeze them for quick roasting in the winter.
- Combine the oil, garlic and sumac in a mini food processor and puree until smooth, then rub the bird inside and out with all of the mixture. Use kitchen twine or small skewers to truss the turkey, including crossing the legs and tying them at the ankles.
- Prepare the gas grill for indirect heat. Remove the center cooking rack and the gas burner cover underneath the rack. Place a disposable aluminum foil pan directly over the center gas burner inside the grill to catch any turkey juices. Return the center cooking rack back in its position, over the drip pan. Preheat to medium-high (450 degrees) for about 20 minutes, with the center burner left unlit and the lid closed.
- Open the lid and place the turkey, breast side down, directly over the foil drip pan, breast side down. There should be heat rising on both sides of the bird but not directly beneath it. Close the lid and cook for about 2 hours.
- Open the lid; use heatproof kitchen gloves or a clean dish towel or tongs to invert the turkey so it is right side up. Close the lid and cook for about 30 minutes; the turkey should be evenly golden brown, and the temperature of the thigh meat (away from the bone) should register 165 degrees on an instant-read thermometer.
- Transfer to a platter and let rest for 1 hour before carving.
- Turn off the grill. When it has cooled; very carefully remove the foil pan containing the drippings. Pour the drippings into a fat separator cup. Skim off or pour off the fat, discard, and save the juices for serving or for leftovers.