准备

Prepare the turkey

• 如果您打算用尸体制作肉汤，请取下脖子和gi脚并保留（不包括肝脏）。冲洗并干燥火鸡。混合盐和胡椒粉，在腔中擦三分之一。在火鸡外面擦剩余的。将火鸡放在烤盘上的架子上，然后冷藏8到12个小时。

  When ready to roast, rub the turkey cavity with the herbes de Provence. Stuff it with the onion, celery, carrot, and lemon. Tie the legs together with kitchen string (to keep the vegetables from spilling out). Oil a V-rack (open to the widest setting if it’s adjustable) with vegetable oil. Rub the turkey lightly with vegetable oil and set it breast side down on the rack. Leave the turkey on the counter for 1 hour to bring it to room temperature.

To grill-roast the turkey on a charcoal grill

• Fill a charcoal chimney with natural hardwood charcoal and light it. Set a disposable aluminum pan (about 10×14 inches) in the center of the charcoal grate to serve as a drip pan. Open the top and bottom vents halfway. When the charcoal is covered with light ash (after about 30 minutes), bank it on both long sides of the drip pan, dividing the coals evenly. Replace the cooking grate, cover the grill, and let it heat for 5 minutes.

  Set the turkey, on the V-rack, over the drip pan and cover the grill. Roast for 45 minutes. After 20 minutes, fill the chimney with another load of charcoal and light it. When the turkey has roasted for the 45 minutes, move it (on the rack) to a baking sheet. Working quickly, stir the coals in the grill and replenish with the new batch of charcoal. Cover the grill. Baste the back of the turkey with about 1 Tbs. of the melted butter. Turn the turkey breast side up and brush the breast with about 1 Tbs. melted butter. Put the turkey and rack back on the grill over the drip pan.

  盖上烤架，再烤45分钟。再次，20分钟后，点燃了另一张木炭。当第二个45分钟的间隔开始时，重复木炭补充和basting步骤。将火鸡在烤架上旋转并烘烤，直到插入每个大腿最厚的170°F的最厚的温度计，另外25至45分钟。

  Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.

To grill-roast on a gas grill

• Set a disposable aluminum pan (about 10×14 inches) on the part of the grill where you plan to roast the turkey. Turn all burners on to high, cover the grill, and heat for about 10 minutes. Set the turkey, on the V-rack, over the drip pan, and turn off the burner under it. Set the other burner(s) as needed to maintain a temperature of 400°F. Cover the grill and roast for 45 minutes. Move the turkey, on the rack, from the grate to a baking sheet. Baste the back of the turkey with about 1 Tbs. of the melted butter.

  Turn the turkey breast side up on the rack. Brush the breast with about 1 Tbs. melted butter and put the turkey back on the grill over the drip pan. Roast for another 45 minutes. Rotate the turkey on the grill, baste with the remaining butter, and roast until an instant-read thermometer inserted into the thickest part of each thigh registers 170°F, another 25 to 45 minutes.

  Transfer the turkey to a cutting board and let it rest for 30 to 40 minutes before carving. Save the carcass, leg bones, and aromatics for broth, if making.