Instructions: Remove and discard leg truss from turkey. Remove neck and giblets; reserve for another use. Remove and discard fat. Rinse turkey and pat dry. Place 4 sprigs of fresh rosemary inside cavity. Close with small metal skewers; tie legs together with cotton string. Turn wing tips under.

In small bowl, combine olive oil, rosemary and parsley; mix until well-blended.

Prepare grill for indirect heat. Place foil drip pan under cooking grate.

Place alder pieces in foil pan.

Place turkey breast side up in center of cooking grate. Cover grill; cook 2 to 3 hours or until internal temperature in thickest part of thigh reaches 180 degrees, adding more alder pieces after 30 minutes. If parts of the turkey get too dark, cover those areas loosely with foil.

Transfer turkey to serving platter; cover loosely with foil. Let stand 15 minutes. Garnish with rosemary sprigs.

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