Grilled Herbed Turkey

18- to 20-pound turkey, fresh or thawed

1 cup chopped garlic

2 ounces chopped fresh basil

2 ounces chopped fresh oregano

2 tablespoons granulated garlic plus extra

1 teaspoon celery salt

Paprika

Rinse bird thoroughly and place in large disposable aluminum pan. Do not pat dry.

In a small bowl, mix the garlic, basil and oregano, 2 tablespoons granulated garlic and celery salt. Using your fingers, separate the skin on each breast to form a small pocket on each. Place 2 to 3 tablespoons herb mixture into pockets, roll excess skin under and secure with toothpick. Make pockets on each thigh, filling with about 1 tablespoon herb mixture and securing with toothpick.

With your hands, squeeze together remaining spice mixture and rub entire turkey outside and in. Mixture will not adhere well. When done rubbing place mixture into the cavity. Slide the pan and the bird into a clean plastic garbage bag, close tightly and refrigerate 24-48 hours.

Remove bird 1 hour before grilling; set on counter. Prepare a grill for indirect heat at 350 to 375 degrees.

Sprinkle some granulated garlic and paprika on skin. Remove bird from pan and place on grill, breast side up. Using long forks, turn bird on one side of its back and let sear about 2 minutes; repeat on other side. This will prevent sticking. If there is any juice or fallen spices in the marinade pan pour over bird or put in cavity. Discard pan.

Cook turkey, covered, 10 minutes per pound. Place bird on carving platter and let rest 15 minutes before carving.

Serves 10 to 15.