Don't forget turkey for a summer party when you're considering what to cook on the barbecue. Whole birds, as well as turkey parts, are delicious when grilled outdoors.
Whole turkeys are ideal for cooking in a covered barbecue kettle. Arrange the coals on opposite sides of the kettle and place a drip pan made from foil in the center to catch the juices and prevent flare-ups. Once the coals are hot, place the turkey on the grill directly over the drip pan, cover and open the vent.
More charcoal should be added every 45 minutes to maintain heat. Use a meat thermometer inserted into the thickest part of the thigh to insure doneness.
The internal temperature should reach 180 to 185 degrees. You can use a grilling time of 11 minutes per pound as a guide, but it is important to allow for some time variance because of differences in heat, or in the turkey itself.