Grilled Turkey

• 1 BUTTERBALL Frozen Whole Turkey (12 lb.), thawed
• 1/4 cup KRAFT Zesty Italian Dressing
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. fresh or 2 tsp. dried herbs, such as thyme, sage or rosemary
• 3 cups water

1. Preheat grill to medium-high heat.
2. Remove neck and giblets from turkey.
3. Rinse outside of turkey as well as inside the cavity; pat dry with paper towels.
4. Tuck the wings under the back.
5. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
6. Rub outside of turkey with dressing.
7. Season with salt and pepper.
8. Sprinkle with herbs.
9. Place pan on grate of grill.
10. Add water to pan, then close the lid of the grill.
11. Grill turkey 2 to 2-1/2 hours or until meat thermometer registers 180F when inserted in the thickest part of the thigh and 170F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy.
12. Remove turkey from grill; let stand 15 to 20 minutes before carving.
13. Meanwhile, use pan drippings to make gravy, if desired.

butterball, italian dressing, salt, pepper, herbs, water

Taken from www.kraftrecipes.com/recipes/grilled-turkey-56577.aspx (may not work)