Free up oven space for sides by roasting the turkey over charcoal, just as Lucinda Scala Quinn does. Never again will you put the grill away after Labor Day. Slow-cooking a turkey on a grill is easier than you might think. Just follow these six steps.

Put 50 briquettes in a chimney starter on the small lower grill grate. Light, and let burn until they are ash gray. Make sure the grill vents are open.

Stir together the olive oil, salt, and pepper. Spread the mixture all over the turkey.

Remove the chimney starter, center an aluminum roasting pan on the bottom grate, and evenly pour the hot coals on both long sides of the pan. (Be careful not to get ashes in pan.)

Place the turkey on the grill directly over the pan. Cover the grill, leaving the lid vents open.

Every 45 minutes, add eight unlit briquettes to each long side of the pan. Some grill grates have space that allows for this, above; if yours doesn't, have a helper lift the grate with the turkey on it.

The total cooking time depends on the size of the turkey, but it's generally two to three hours for a 12- to 15-pound bird. When a thermometer inserted into the thickest part of the thigh reads 165 degrees, remove the turkey from the grill. (Use pan drippings for gravy.)