Turkey, cooked on the barbecue -garlic butter & herbs (salt, pepper, garlic powder, rosemary,dill),stuffing-bacon,onion,celery,olives, stock,& butter. You know us Californians, always wanting to BBQ everything. Well, this one deserves to be barbecued every year. It's delicious and leaves room in the oven for the side dishes.
On the barbecue, use the indirect method. That means that the coals on each side of the barbecue, not directly under the bird. Place a foil pan under the bird so it doesn't drip on coals. Place foil under the wings so they don't burn. Baste the bird with garlic powder added to butter approximately every 15-30 minutes. It will take approximately 13 minutes per pound un-stuffed and 15 minutes a pound if stuffed. But use a instant read thermometer to watch it because if you add more coal or less it may vary the cooking time. However, it should rest for 15 minutes before carving, so if it comes off early, at least you have that time.
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