Barbecue-Roast Lemon Herb Turkey with Gravy

Lemon Herb Butter: In bowl, vigorously stir together butter, thyme, rosemary, minced garlic, lemon rind, salt and pepper; set aside.

Remove neck and giblets from turkey; rinse turkey inside and out. Pat dry. Place, breast side up, on work surface. Using hands and being careful not to tear skin, gently loosen skin from meat, starting at end of largest cavity (not neck) and working toward neck end. Spread Lemon Herb Butter under skin, all over breast. Gently press skin to distribute Lemon Herb Butter evenly underneath.

Squeeze lemon into cavity; place in turkey along with thyme and rosemary. Skewer neck skin to back. Using kitchen string, tie legs together and wings to body.

Place foil drip pan under grill of barbecue where turkey will sit. Heat 1 burner of 2-burner barbecue or 2 outside burners of 3-burner barbecue to medium. Place turkey, breast side up, on greased grill over unlit burner. Close lid and cook, adjusting heat to keep temperature at 350°F (180°C), until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 2-3/4 hours. Transfer to platter or cutting board. Tent with foil; let stand for 20 minutes before carving.

Meanwhile, remove drip pan from barbecue. Reserving 1 tbsp (15 mL) fat for gravy, strain drippings into measuring cup; skim off fat. Add enough chicken stock to make 2 cups (500 mL).

In saucepan, heat reserved fat over medium-high heat; add flour and cook, stirring, for 1 minute. Whisk in stock mixture, any juices from platter, salt and pepper; cook, whisking, until bubbly and thickened, about 5 minutes. Pour into gravy boat and serve with turkey.