Ingredients:

• 1 (15 to 18 pound) whole turkey
• 2 onions, quartered
• 1 lemon, sliced into thick slices
• Poultry seasoning
• 1/8 to 1/4 cup of butter, softened
• salt and black pepper
• 2 cups+ chicken stock

Directions:

1. Remove the turkey from the refrigerator 30 minutes before cooking.
2. Before grilling, make sure your propane tank is full so it won’t run out while your turkey is cooking. Preheat your grill to medium-high heat, about 425-450 degrees. I preheat all burners.
3. Place the turkey, breast side up, in two disposable foil roasting pans stacked one on top of the other. This gives the pan stability when moving and cooking.
4. Dry the turkey with paper towels inside and out before beginning. Fill the cavity with 1/2 onion, 1/2 lemon and tie the legs loosely together.
5. Rub the turkey all over with the softened butter. Sprinkle it well with the salt and the pepper.
6. Pour 1 to 2 cups chicken stock in the bottom of the roasted pan. Add the other lemon wedges and onions.
7. Place the roasting pan on the grill and turn the center burner to medium-low. Close the grill. Ideally, you want the temperature to be about 425 to 450 degrees during cook time, so adjust according to your grill.
8. Grill the turkey for 2.5 to 3 hours, checking the bird every 30 minutes or so. You want to be sure you don’t run out of propane and that the grill is holding it’s temperature. You can baste it with the juices in the bottom of the pan, but only keep the grill open for a minute or so at a time. If pan seems dry add extra stock to the pan.
9. After 2.5 hours, check the turkey – you want to cook it until the the temperature reaches 165 degrees. Use a reliable meat thermometer so make sure you don’t overcook the turkey.
10. Once the turkey is finished, let it rest for 30 to 60 minutes before slicing.