GRILLING A TURKEY Outdoor cooking of turkey has become a popular cooking method. During grilling, the turkey cooks by indirect heat in an outdoor covered gas or charcoal grill. A pan of water is placed beneath the grilling surface to catch the dripping turkey juices. Cooking is done by hot, smoky, steamy air. The USDA Food Safety and Inspection Service recommends the following pointers for grilling turkey. COVERED CHARCOAL GRILL Turkey breasts, drumsticks, wings and whole turkeys are all suited for grilling. Whole turkeys that weigh 16 pounds or less are the recommended size for safe grilling. A larger turkey remains in the "Danger Zone" - between 40° F and 140° F - too long. Do not stuff the turkey. Because cooking is at a low temperature, it can take too long for the temperature of the stuffing to reach the required temperature of 165° F. Also, smoked stuffing has an undesirable flavor. Begin with clean equipment and a good quality charcoal. Build a pyramid of charcoal to one side, ignite the charcoal and allow the coals to glow red-hot. Place an appliance thermometer on the food rack to monitor the inside grill air temperature. When the charcoal has developed white powdery ash - about 20 to 30 minutes - and the air temperature reaches 250° F to 300° F, place a drip pan in the center of the grill beneath the area where the turkey will be set. With a long handled utensil, carefully push the hot coals evenly around the edge. Position the grill rack and place the prepared turkey on it (breast side up). Then place the cover on the grill. Replenish with about 15 briquettes every hour to maintain 250° F to 300° F. To enhance the flavors, add chunks or chips of water-soaked hardwood or fruitwood. Do not use softwood (pine fir, cedar or spruce) as it gives the food a turpentine flavor and coats it with a black pitch or resin. Grilling time depends on many factors: the size and shape of the turkey, the distance from the heat, temperature of the coals and the outside air temperature. Estimate 15 to 18 minutes per pound if using a covered grill. Always use a food thermometer. The turkey is done when the food thermometer, placed in the inner thigh, reaches 180° F. COVERED GAS GRILL If the gas grill has only one large burner, place a pan of water under the grate to create indirect heat. Place the turkey in a roasting pan and place on top of the grill. If the grill has two or three burners, the turkey should be placed away from the flame. This can be done by turning off one of the burners and placing the turkey in that area. When using a gas grill, always follow the manufacturer's directions for cooking times.