Grilled Thanksgiving Turkey

It took me at least three years in the United States before I realized that turkey did not have to taste woolly if I made it myself. For years, I played around with various Indian approaches, starting with the Parsi universal meat massage, ginger and garlic. One year, I salted and steamed it Chinese style, which I thought was terrific but which dismayed the traditionalists at the table like my mother-in-law. (This experiment did add something to the technique we now use, however.)

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