Is Thanksgiving right around the corner? Have you ever grilled a turkey before? Maybe need a bit of a refresher. Don't worry, we've got you covered! 

Ingredients: 

• 1 KOL Foods Pastured, organic-fed Whole Turkey (12-16 lbs), not stuffed
• Olive oil
• Potent herbs and spices such as sage, thyme, curry, cumin, chile and basil work quickly to add flavor to turkey. Balance sweet and hot spices. Use a smaller proportion of the highly aromatic spices, such as clove, nutmeg and cinnamon, and a higher proportion of the more earthy spices, such as coriander, cumin and paprika, which provide a base for the mixture, and go heavy or light on chile peppers, depending on your taste for heat.

• 1-2 Onions, with skins, chopped
• 1 cup Manischewitz
• 1 cup water

Charcoal Grilling

• Prepare charcoal-covered grill by removing cooking grate and opening all vents.
• Place onions, Manischewitz and water in drip pan. Position drip pan in center of charcoal grate and place 25 to 30 briquettes along each side (lengthwise) of drip pan.
• Burn briquettes until covered with gray ash, about 30 minutes. Lighter fluid infused briquettes could impart their flavor to the turkey. Place cooking grate in grill over coals.
• Prepare thawed turkey by removing neck, wash under cold running water and patting dry with clean paper towels.
• Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with oil.
• Pat turkey with whatever herb/spices you want.
• Place turkey, breast up, on cooking grate over drip pan. Cover grill, leaving vents open.
• Add 6 to 8 briquettes to each side every 45 to 60 minutes.
• Using meat thermometer, cook turkey to internal temperature of 165° F in thigh.
• 12 to 16 lb. turkeys will take 1 to 3 hours to grill. When done, remove and let rest for 15 minutes before carving.

Gas Grilling

• Place onions, Manischewitz and water in drip pan.
• Before turning on grill, lift grate and place drip pan directly on flavorizer bars, ceramic briquettes or lava rocks. Replace grate.
• Prepare grill for indirect heat cooking according to owner’s guide. Preheat burners on high for 10 to 15 minutes with lid closed.
• Prepare thawed turkey by removing neck, wash under cold running water and patting dry with clean paper towels.
• Turn wings back to hold neck skin in place and tuck legs. Brush or spray entire turkey with oil.
• Pat turkey with whatever herb/spices you want.
• Turn temperature down to approximately 300° F.
• Place turkey, breast up, on cooking grate over drip pan. Close lid and cook (try not to open the lid too often).
• Depending on burner arrangement, it may be necessary to turn turkey over, halfway through grilling for even cooking.
• Using meat thermometer, cook turkey to internal temperature of 165° F in thigh.
• 12 to 16 lb. turkeys will take 1 to 3 hours to grill. When done, remove and let stand for 15 minutes before carving.