Grilled Turkey
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Ingredients:

1 oven-ready turkey
1 Tbsp oil
Salt and pepper
Herbs, rub, or seasoning to taste

For gravy:

1/2 cup flour or 1/4 cup cornstarch
4 cups chicken stock or milk

Instructions:

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

Place the turkey, breast side up, on a wire rack in a large heavy-gauge foil pan. Place the pan on the grill, away from the source of heat. Close the lid. Cook for 11 to 13 minutes per pound, until the turkey registers an internal temperature of 165°F (74°C) in the thigh and 170°F (77°C) in the breast. Remove the turkey from grill and let stand for 15 to 20 minutes before carving.

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

To make the gravy, remove all but 1/4 cup of the fat from the drippings in the roasting pan. Gradually whisk 1/2 cup flour or 1/4 cup cornstarch into the fat and drippings. Whisk over low heat until smooth, and cook for about five minutes, stirring constantly. Slowly whisk in 4 cups of liquid (stock, cooking water from the boiled giblets, or milk). Stirring constantly, raise heat to medium high and bring to a boil, then reduce heat and simmer until thickened, about 5 minutes. Season with salt and pepper to taste.