Ingredients

Grill preparation: The indirect heat method is similar to roasting. Heat rises, reflects off the lid and inside surfaces of the grill and slowly cooks the food evenly on all sides. The circulating heat works much like a convection oven, so there's no need to turn the food. Arrange hot coals evenly on either side of the charcoal grate. Place a drip pan in the center of the charcoal grate between the coals to collect drippings and prevent flare-ups. Add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals, and place the turkey on the cooking grate, centered directly over the drip pan. Place the lid on the grill and lift it only to baste or check for doneness.

On a gas grill: Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate. Preheat the grill with all burners on high. Then adjust the burners on each side of the food to 350 F. degrees and turn off the burner(s) directly below the food. For best results, place turkey or large cuts of meat inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.

Baste:
6 fresh lemons, squeezed for juice
6 garlic cloves, smashed
1/4 cup coarsely chopped red onion
1/4 cup fresh oregano leaves
1 1/2 cups olive oil
1 teaspoon coarsely ground black pepper

Place lemon juice, garlic, onion, oregano leaves, olive oil and pepper in a blender. Blend until smooth and season with salt. Place baste in a squeeze bottle and set aside.

1 10-to-12-pound turkey, fresh or thawed
2 lemons, 1 thinly sliced and 1 quartered
2 garlic cloves, sliced
1 garlic head, peeled
1 bunch fresh oregano, divided

Directions

Prepare outdoor grill for cooking by the indirect heat method. Prepare turkey. Remove giblets and neck from neck and body cavities, drain juices and dry turkey with paper towels. Turn wings back to hold neck skin in place. Untuck legs. Loosen skin over breast and legs of turkey by gently sliding hand under skin. Insert slices of lemon, garlic cloves and half of oregano under turkey under skin. Return legs to the tucked position.

Place the quartered lemon, garlic head and remaining oregano in the cavity of the turkey. Apply some of the baste to turkey and place turkey, breast up, on cooking grate over drip pan. Cover grill and maintain temperature of about 350 F. degrees. Throughout grilling, apply baste once every hour. Cook turkey to an internal thigh temperature of 180 F. degrees and a breast temperature of 170 degrees on a meat thermometer, about 2 1/2-3 hours. Remove turkey from grill and let stand 15 minutes before carving.