Turkey, whole, fresh or frozen, 12 - 18 pounds
1/4 cup olive oil
1 - 2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 cup red wine
3 whole cloves garlic
Cooking time: 6-7 minutes per pound
If frozen, completely thaw the turkey. (This can take 3-4 days in the refrigerator. Do not thaw turkey at room temperature.) Untie the legs. Remove tail, neck, excess skin and fat that may be in the way of both cavity openings. Clear out the inside cavity completely. Rinse the turkey and pat dry. Rub the turkey inside and out with a mixture of 1/4 cup olive oil, 1-2 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
Pour approximately 1 cup of red wine into roasting cylinder. Add 1/4 cup torn fresh sage or 2 tablespoons dried sage and three whole cloves of peeled garlic. Spray the Cannon with a no-stick cooking spray. Place turkey over cylinder with the breast meat up. The turkey can be cooked in the oven or on the grill.
Oven Roasting: Place the Cannon in a baking pan to catch excess drippings. Start out at 425 degrees for the first 30 minutes and reduce to 350 degrees for the remaining time. To test for doneness, insert an instant read thermometer into the inner thigh area near the breast, but not touching the bone. It should read 180 degrees. Internal temperature in the breast area should read 170 degrees.
On the Grill: Place the Cannon on a shallow baking pan to catch drippings and avoid flare ups. Cook at 350 degrees (usually medium to high heat, depending on the grill.) Check the meat for doneness starting at 1 1/2 hours for smaller birds and 2 hours for larger ones. See above for temperatures.
Remove from oven or grill. Cover loosely with foil and let stand for 15- 20 minutes before carving.