8           medium garlic cloves, finely chopped
2           cups lightly packed Italian parsley leaves, finely chopped
             Kosher salt
             Freshly ground pepper
2           teaspoons prepared chili powder
             Zest of 2 oranges
1           stick unsalted butter, softened
1           turkey, 11 to 13 pounds, fresh or defrosted
2 to 4    cups reduced-sodium chicken stock
1           large onion, roughly chopped
1           large carrot, roughly chopped

Gravy (makes about 3 cups)
6       tablespoons collected fat (use melted butter if necessary)
6       tablespoons all-purpose flour
4       cups reduced-sodium chicken stock and pan juices
1/2    cup dry white wine
2       tablespoons finely chopped fresh parsley

1. In a small bowl, combine the garlic, parsley, 1 tablespoon of kosher salt, 2 teaspoons of pepper, the chili powder, orange zest (reserve the oranges), and butter. Remove the neck and giblets from the turkey cavity and reserve for another use. If your turkey has a metal or plastic trussing clamp, leave it in place. Starting from the neck end of the turkey, carefully separate the skin from the breast meat with your fingers. Push about half of the butter mixture onto the breast meat under the skin and spread it out evenly. Use the other half of the butter mixture to evenly cover the top and sides of the turkey. Generously season with salt and pepper. Quarter the oranges and place the sections into the cavity of the turkey.

2. Put 2 cups of the chicken stock, the onion, and carrot inside a heavy-duty roasting pan. Place the turkey, breast side up, on a roasting rack, and set inside the pan. Grill over indirect medium heat (350°F to 450°F), with the lid closed as much as possible. Check the turkey after the first hour. If any parts are getting too dark, wrap them tightly with aluminum foil. If the pan looks dry, add the remaining 2 cups of chicken stock so the pan drippings don’t burn. Check the turkey again after another hour. Cover any dark areas with foil. The turkey is done when the internal temperature reaches 165°F in the breast and 175°F in the thickest part of the thigh, about 2-1/4 to 3 hours. Transfer the turkey to a cutting board and let rest for 20 to 30 minutes before carving (the internal temperatures will rise 5°F to 10°F during resting). It will remain warm for 45 minutes.

4. Meanwhile make the gravy: Pour the juices from the roasting pan into a heatproof glass bowl or measuring cup, leaving any browned bits in the bottom of the roasting pan. Let stand for 3 to 5 minutes while the clear yellow fat rises to the top of the juices. Skim off the fat and put it in a small bowl. If necessary, add enough melted butter to total 6 tablespoons of fat. Place the roasting pan on a side burner or two stovetop burners set to medium heat. Add the fat to the pan, sprinkle the flour into the pan, and cook, stirring occasionally with a wooden spoon, until it turns dark brown, 1 to 2 minutes. Whisk in the stock and reserved juices (4 cups total) plus the wine, scraping the browned bits from the bottom of the pan. Simmer for about 5 minutes, whisking occasionally. If the gravy seems to thin, simmer it longer until it is as thick as you like it.

4     large sweet potatoes
1/2  cup walnut halves
6     tablespoons maple syrup, divided
3     tablespoons butter, melted
       Kosher salt

1. Grill the sweet potatoes over indirect medium heat (350°F to 450°F) until tender when pierced with a fork, about 1 hour, turning 3 to 4 times. Keep the lid closed as often as possible during grilling. Remove from the grill. Let cool and then peel.

2. In a medium skillet over medium heat, toast the walnuts until golden. Drizzle 3 tablespoons of the maple syrup over the walnuts. Reduce the heat to low and stir constantly until the walnuts are glazed and there is no maple syrup left in bottom of the skillet, about 3 minutes. Transfer the glazed walnuts to a plate to cool.

3. In a large mixing bowl using a potato masher or hand mixer, combine the sweet potatoes, the remaining 3 tablespoons of maple syrup, and the butter. Season with salt to taste. Transfer to a serving bowl and top with the glazed walnuts. Serve right away.

Makes 4 to 6 servings

Sauce
6         ounces fresh blackberries, about 1 cup
2 to 3  tablespoons granulated sugar

2        tablespoons unsalted butter
1        tablespoon granulated sugar
4        medium peaches, firm but ripe, halved and pits removed

1        cup vanilla frozen yogurt (optional)

1. In a food processor, puree the blackberries with 2 tablespoons water. Add the sugar to taste.

2. In a small saucepan over medium heat, melt the butter, then add the sugar and stir to dissolve. Remove the saucepan from the heat. Brush the peach halves all over with the butter mixture.

3. Grill the peach halves over direct medium heat (350°F to 450°F) until they are browned in spots and warm throughout, 8 to 10 minutes, turning them every 3 minutes or so. Keep the lid closed as often as possible during grilling. Serve the peaches warm with the blackberry sauce and frozen yogurt, if desired.