1 whole turkey (10-12 pounds), rinsed and patted dry
Salt and pepper
Fresh sage, rosemary and thyme sprigs
Chicken broth or water
Lightly coat vertical turkey roaster with non-stick spray. Cut off the tail 1 inch above the tip, creating a flat surface. Salt and pepper the turkey inside and out. Using your fingers, carefully loosen skin around breast and legs, and smear some of the softened butter underneath. Then, place some sage leaves, rosemary sprigs and thyme sprigs, also underneath the skin. Holding turkey vertical and upright, push it down over the roaster. Wrap a 10’ shallow baking pan completely in tin foil and place the vertical roaster in this pan. Place the pan on the lowest rack possible on the gas grill. Add 1-2” of liquid to the bottom of the pan. Cover top of bird with foil, if desired, and poke a hole in the top of the foil near the top ring of the roaster to allow venting. Continue to add additional liquid, as needed. Adjust the heat so that the liquid remains at a slow boil at all times. Remove turkey from gas grill when thermometer registers 175 degrees. Let rest 30 minutes before carving.