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1
Soak wood chips in water to cover 30 minutes and drain well.
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2
Rinse turkey and pat dry inside and out.
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3
Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs.
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4
Fold neck skin under body and fasten with a skewer.
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5
Fill body cavity loosely with some lemon halves and herbes.
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6
Fold neck skin under body and fasten with a skewer.
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7
Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
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8
Put an oiled rack inside a metal roasting pan that will fit inside grill.
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9
Spread turkey with butter and put on rack in pan.
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10
Add water to pan.
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11
Prepare grill:
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12
Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear.
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13
Position rack with wider openings over briquettes and light briquettes.
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14
(They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.)
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15
Shake excess water off wood chips and put evenly on top of briquettes.
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16
When chips begin to smoke, in about 2 minutes, the grill is ready.
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17
Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour.
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18
(Do not remove lid during cooking.)
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19
Remove lid and add 10 more briquettes on each side.
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20
Grill turkey, covered, 1 hour more.
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21
Remove lid and add 10 more briquettes on each side.
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22
Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh.
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23
If thermometer registers 180:F. and juices run clear when thigh is pierced, turkey is done.
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24
If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
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25
Transfer turkey to a heated platter, reserving juices in pan, and discard string.
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26
Keep turkey warm, covered loosely with foil.
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27
In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst.
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28
In a blender in batches puree cranberry mixture until smooth, transferring to a bowl.
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29
Cranberry mixture may be make 1 day ahead and chilled, covered.
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30
Bring mixture to room temperature before proceeding.
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31
Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits.
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32
Simmer pan juices 3 minutes, stirring, and reserve off heat.
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33
In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes.
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34
Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally.
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35
Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan.
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36
Season gravy with salt and pepper and keep warm.
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37
Discard lemon halves and herbs from turkey cavities.
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38
Garnish turkey with lemon halves and/or slices and herbs.
