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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.
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2
Use kitchen twine or small skewers to truss the turkey, including crossing the legs and tying them at the ankles.
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3
Prepare the gas grill for indirect heat.
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4
Remove the center cooking rack and the gas burner cover underneath the rack.
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5
Place a disposable aluminum foil pan directly over the center gas burner inside the grill to catch any turkey juices.
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6
Return the center cooking rack back in its position, over the drip pan.
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7
Preheat to medium-high (450 degrees) for about 20 minutes, with the center burner left unlit and the lid closed.
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8
Open the lid and place the turkey, breast side down, directly over the foil drip pan, breast side down.
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9
There should be heat rising on both sides of the bird but not directly beneath it.
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10
Close the lid and cook for about 2 hours.
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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.
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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.
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13
Transfer to a platter and let rest for 1 hour before carving.
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14
Turn off the grill.
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15
When it has cooled; very carefully remove the foil pan containing the drippings.
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16
Pour the drippings into a fat separator cup.
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17
Skim off or pour off the fat, discard, and save the juices for serving or for leftovers.
