* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat barbecue grill (spray grill with vegetable-oil cooking spray).

In a medium-size bowl, combine lemon juice, olive oil, soy sauce, egg, pepper, and garlic. Rub sauce generously on both sides of the chicken.

Sprinkle kosher salt on both sides of the chicken. NOTE: This is the secret to this recipe. Remember to do a heavy sprinkling of the salt. A lot of it dissolves and melts off into the fire.

For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24″ round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don’t let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165&degF (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.

Remove from grill, transfer onto a serving plate and enjoy!

Makes 8 servings.

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In a large soup pot over medium-high heat, place turkey carcass (take the remains of the turkey after it’s been carved and break it into pieces so it will fit in your pot; cover with water by at least an inch. Add carrots, celery, onion, garlic and red pepper (optional). Cover and bring slowly to a boil; reduce heat to low and skim off any scum on surface. Cover and simmer approximately 3 to 4 hours.

Remove from heat and strain To remove smaller particles in the stock, pour the liquid through a fine mesh sieve placed over a large pot. Discard turkey bones, meat, and vegetables. Place stock into shallow containers and refrigerate immediately. Refrigerate soup stock overnight and skim any congealed fat from the surface in the morning.

The stock will last for about a week in the fridge. You can freeze the stock and it should maintain taste and quality for about three months. You now have the most wonderful low-fat turkey stock to use in making a delicious turkey soup or to freeze for later use.

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