6 med.-size yams butter, softened Jelly baste (recipe follows) Yam condiments (suggestions follow)

Arrange turkey parts on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.

Wash yams, pat dry, rub with butter. Pierce skin and wrap in foil. Place on grill beside turkey. Cover, barbecue, and adjust dampers according to manufacturer's directions.

Cook for about 15 minutes or until turkey skin just becomes golden. Turn turkey pieces over, cover, and continue cooking, turning pieces frequently to brown well on all sides, for 65-75 minutes longer or until meat near bone is no longer pink when slashed.

During last 20 minutes, brush turkey parts frequently with jelly baste. Meanwhile, turn yams occasionally. Every 1/2 hour add 5 or 6 briquets to fire, spacing them evenly, to maintain a constant temperature. Remove turkey and yams to serving platter. Offer condiments for yams. Makes 6 servings.

JELLY BASTE:

In a pan combine 1/2 cup red currant jelly, 1/4 cup each port and catsup, 2 tablespoons butter, and 1/2 teaspoon Worcestershire. Heat until bubbling.

YAM CONDIMENTS:

Offer in separate containers 1/2 cup butter; and 1/2 cup firmly packed brown sugar; and 1/2 cup chopped roasted salted peanuts mixed with 1/2 cup shredded coconut.