Turkey on a Spit

Check to make sure that the turkey will fit the grill with 1 inch of clearance on all sides. Brush inside and out of turkey with olive oil. Thread turkey onto spit through the neck skin and out just below the tail. Thread onion onto spit so that it rests inside the turkey. Fasten tightly with spit forks. Tie wings and legs with string tightly to the body of the turkey. Hold spit on each side of the turkey and roll it in your hands to check the balance. Readjust if necessary so that it will turn evenly. Remove cooking racks from grill and preheat. Place drip pan under where the turkey will turn. If using charcoal place hot coals around the edge with few coals directly under the turkey. Grill over a medium heat until the skin starts to blister and brown. Reduce heat and continue grilling until the turkey reaches an internal temperature (measure in the center of the breast) of 165 degrees F. (74 degrees C.). Baste periodically with your favorite poultry baste. Plan on a cooking time of about 3 hours for a 12 pound turkey.