1 whole turkey or turkey breast
Salt
Thyme
1/2 lg. onion
1 bay leaf
2 stalks celery
1/4 green pepper, cut in strips

Make a nice fire in your pit. Wash the turkey inside and out then rub the cavity with salt and thyme. Put onion, bay leaf, celery stalks and green pepper strips in cavity. Place the turkey in shallow pan on the upper rack of the pit. Put the cover of the pit down and open both top and bottom vents half way. Use a meat thermometer to test for doneness. (A 15 pound turkey takes about 4 1/2 hours on the pit, but is well worth it.)