California Turkey

Directions

1. 1
   Combine the oil, garlic and sumac in a mini food processor and puree until smooth, then rub the bird inside and out with all of the mixture.
2. 2
   Use kitchen twine or small skewers to truss the turkey, including crossing the legs and tying them at the ankles.
3. 3
   Prepare the gas grill for indirect heat.
4. 4
   Remove the center cooking rack and the gas burner cover underneath the rack.
5. 5
   Place a disposable aluminum foil pan directly over the center gas burner inside the grill to catch any turkey juices.
6. 6
   Return the center cooking rack back in its position, over the drip pan.
7. 7
   Preheat to medium-high (450 degrees) for about 20 minutes, with the center burner left unlit and the lid closed.
8. 8
   Open the lid and place the turkey, breast side down, directly over the foil drip pan, breast side down.
9. 9
   There should be heat rising on both sides of the bird but not directly beneath it.
10. 10
    Close the lid and cook for about 2 hours.
11. 11
    Open the lid; use heatproof kitchen gloves or a clean dish towel or tongs to invert the turkey so it is right side up.
12. 12
    Close the lid and cook for about 30 minutes; the turkey should be evenly golden brown, and the temperature of the thigh meat (away from the bone) should register 165 degrees on an instant-read thermometer.
13. 13
    Transfer to a platter and let rest for 1 hour before carving.
14. 14
    Turn off the grill.
15. 15
    When it has cooled; very carefully remove the foil pan containing the drippings.
16. 16
    Pour the drippings into a fat separator cup.
17. 17
    Skim off or pour off the fat, discard, and save the juices for serving or for leftovers.