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Ingredients 

Serves 12

1/2 cup extra-virgin olive oil

1/2 cup coarse salt

2 tablespoons freshly ground pepper

1 large fresh or thawed frozen turkey (about 22 pounds),

rinsed and patted dry, neck and giblets reserved

for Giblet Gravy

Method 

1. Combine oil, salt, and pepper to make a paste. Rub over outside of turkey. Tie legs together with kitchen twine.

2. Place about 50 coals in a chimney starter, and ignite; heat until just gray.

3. Place a 9-by-13-inch disposable aluminum roasting pan in the center of the bottom rack of a grill. Pour coals onto rack on either side of pan, dividing them evenly. Replace top grill rack. 

4. Place turkey on center of rack over pan, and cover. Grill, adding 8 coals to each pile every 45 minutes to maintain heat, until a meat thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165 degrees (begin checking after about 3 hours; cooking may take up to 5 hours depending on the exact size of bird). Tent with parchment-lined foil. Let stand 30 minutes. Reserve drippings from roasting pan for Giblet Gravy.

For the Giblet Gravy

4 cups homemade or low-sodium store-bought

chicken stock

2 cups water

Neck and giblets from Salt-and-Pepper Grilled Turkey

Pan drippings from Salt-and-Pepper Grilled Turkey

1/4 cup all-purpose flour

2 large eggs (optional), hard-cooked and coarsely chopped

Coarse salt and freshly ground pepper

1. Bring stock, water, and turkey neck and giblets to a boil in a saucepan. Reduce heat, and gently simmer, uncovered, for 30 minutes.

2. Meanwhile, pour pan drippings into a clear measuring cup or a gravy separator, and let stand until separated, about 10 minutes. Pour off fat.

3. Pour broth and giblets through a fine sieve, discarding solids. Return broth to pan, add defatted drippings, and bring to a boil over medium heat.

4. Place flour in a heatproof bowl. Whisking constantly, pour in 1/2 cup boiling-hot broth mixture until it forms a paste. Whisk paste into remaining broth in pan, and boil for 3 minutes. Stir in eggs if desired, and season with salt and pepper. Gravy can be refrigerated airtight for up to 3 days; reheat before using.