Note: When the turkey is stuffed and ready to be placed on the rotisserie, the coals should be red and a thermometer should read 350 degrees when placed on the rack of a covered grill. A 15-pound turkey will take about 3 to 3 1/2 hours. Stuff both cavities of the turkey, sew up the main cavity with string, and truss tightly, forming a compact shape. Place on a work surface, breast-side up. Rub the turkey with olive oil, and season with salt and pepper. Have the rotisserie shaft fitted with one spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw-side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey for 13 minutes per pound if stuffed, and 11 minutes per pound if unstuffed. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is at least 175 degrees. You will need to add more coals to the grill every 45 minutes to maintain an even temperature. Serves 8 to 10. Comments: The USDA recommendations for cooking temperatures for turkey are as follows: A meat thermometer inserted in a turkeys thigh should read 180 degrees, and, when inserted in the breast, 165 degrees. Martha prefers a turkey thigh cooked to a temperature of 170 degrees and a breast cooked to 160 degrees. Recipe Source: Martha Stewart Living - Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Recipe by: Martha Stewart