Renegade Chef: Grilled Turkey
1 10 pound turkey, thawed
1 tablespoon vegetable oil
3 tablespoons Cajun seasoning
6 tablespoons chicken stock
1 tablespoon Grand Marnier
Wash and rinse the turkey and pat dry. Season both cavities of the bird with half the Cajun seasoning.
Fill a kitchen syringe with the injection solution and inject the breast, thighs and drumsticks. Rub the outside of the turkey with the oil and rub the remaining seasoning into the skin.
Grill over indirect heat. The key is patience here. If using charcoal, arrange the briquettes in piles that will slowly burn on both sides of the turkey, but not directly underneath. Add wood chips if you want, but let the coals mellow and ash-out a bit before placing the turkey on the grill. A drip-pan beneath the center of the grill is a good idea and perhaps will provide some juices for basting. Cover the grill and cook the turkey for about 2 1/2 hours, until nicely browned and cooked through. Add more briquettes, a few at a time, as needed, to complete the cooking process.
Check the turkey, periodically, and baste if you like. If some of the areas are getting singed, cover the turkey loosely with aluminum foil. Let the turkey rest a few minutes before slicing.