Turkey on the Grill

Since we don't have an oven, and Thanksgiving requires a turkey. I again turned to the Weber. We have cooked whole chickens in the grill before but never a turkey.

We got a 16 lb. turkey with my coupon from work.

I use this method (indirect) when cooking chickens and it works great, so I wanted to try a turkey the same way.

Indirect simply means that the coals are placed to the sides of the grill (in the trays that you see hear). The heat then rises up and rolls over the top of the bird to cook it evenly on all sides. Since the coals are not simply below the bird, it does not burn on the bottom, even though the bird is never turned.

About 30 min. into the cooking. I expected it to take about 3 hours to cook to 180 deg.

I used Mesquite chunks to add flavor.

Well, its not pretty but it was good.

The outside looks burnt, but it's not. It is smoked, that is why it is black.

I had read online to cook the turkey to 180 deg.. However, I made two mistakes. I cook all other poltry to 165 deg. and it has always been fine. I think looking back that 180 was to high. I also forgot that a bird of this size cooks after it is removed from the heat.

I should have cooked it to about 160 - 165 and then removed it.

It was delicious and juicy.