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Remove turkey to a carving board and keep warm.

Prepare apple cider jus in pan from turkey and keep warm.

Cook apples.

Serving time:

Carve turkey and serve with jus. Serve stuffing.

Serve pear and cranberry compote. Pour sauce over harvest vegetables and serve.

Serve fennel.

Check apples and remove from grill if ready (serve with dulce de leche for dessert).

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Photo: Grilled-Roasted Turkey with Apple Cider Jus, Grilled Vegetable Stuffing, and Grilled Pear and Cranberry Compote

Grill-Roasted Turkey with Apple Cider Jus

Turkey gets burnished gold on the grill, and the method is effortless. You can literally put it on and forget about it (except for replenishing the charcoal every hour or so). The turkey is cooked in a roasting pan so that you can catch its drippings for the apple cider jus.

TIMING

Prep: 30 to 40 minutes (plus 5 minutes for rub)

Grill: 3 to 4 hours

GRILL TOOLS AND EQUIPMENT

• Marinade injector

• Heavy-duty roasting pan with roasting rack

• Heat-resistant grill mitts

• Kitchen twine

THE GRILL

Gas:

Indirect heat, medium (325° to 350°F)

3- or 4-burner grill-middle burne(s)r off

2-burner grill-1 side off

Clean, oiled grate

Charcoal:

Indirect heat, medium ash

Split charcoal bed (about 2 dozen coals per side)

60 to 80 replacement coals

Heavy-duty drip pan set between banks of charcoal

Clean, oiled grate on medium setting

INGREDIENTS (MAKES 12 TO 14 SERVINGS)

4 cups apple cider

½ cup chicken broth

5 tablespoons butter, salted or unsalted

3 teaspoons Tuscan Rosemary Rub (page 375)

1 fresh turkey, 12 to 14 pounds

Kosher salt and ground black pepper to taste

DIRECTIONS

1. Heat the grill as directed.

2. To make the basting liquid, heat ½ cup of the cider, the broth, 3 tablespoons of the butter, and 1 teaspoon of the Tuscan rub in a saucepan over medium heat until the butter melts. Cool to room temperature. This can be made a day ahead.

3. Wash the turkey inside and out with cold water and remove any visible pockets of fat. Pat dry. Rub 1 teaspoon Tuscan rub onto the walls of the interior cavity. Set on a roasting rack in a roasting pan.

4. Strain the basting liquid into a small bowl. Fill the injector with as much basting liquid as it will hold. Inject 1 ounce (30 cc) into each thigh and drumstick and each side of the breast, making several injections into each part. Pour and rub the remaining basting liquid over the outside of the turkey.

5. Put the roasting pan on the grill away from the heat, cover, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, 3 to 4 hours, depending on the turkey’s weight. If your grill has a temperature gauge, it should register around 350°F during that time. If you are using charcoal, you will probably have to replenish the coals every hour.

6. When the turkey is done, use grill mitts to remove it to a carving board, and cover it with foil to keep warm. Remove the rack from the roasting pan and put the roasting pan on a burner heated to medium. Add the remaining 3½ cups apple cider and 1 teaspoon Tuscan rub. Bring to a boil, scraping any brown bits clinging to the bottom of the pan into the jus. Boil for 2 minutes, remove from the heat, and swirl in the remaining 2 tablespoons butter. Adjust the seasoning with salt and pepper, and strain into a serving dish.

7. Carve the turkey and serve with the apple cider jus on the side.

Grilled Vegetable Stuffing

If you miss cooking the stuffing in the bird, you can get the same flavor by drizzling a little bit of the turkey drippings into the stuffing before serving. And if you insist on serving it directly from the carcass, stuff it into the turkey after it is cooked. But whatever you do, don’t stuff the turkey when it is raw. You will • Grill screen lengthen the cooking time unnecessarily, and you will cause the surface to overcook before the interior ever reaches a safe temperature.

TIMING

Prep: About 20 minutes (plus 5 minutes for rub)

Grill: 10 to 14 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled