On a large Webers (round, covered, charcoal grill): Picking the turkey:
Get a flat one otherwise the top of the turkey sticks to the underside of the cover. This is only a problem with the 14+ lb. size turkeys. Make sure it is not selfbasting. Fresh is best.
Get the charcoal to the greying over stage, shift half the coals to one side, the other half to the other side, put a foal drip pan down the center (you can use drippings in this pan for the gravy, but a lot will burn away).
Do NOT stuff the turkey other than a few onions or garlics. (I forget why, but it is important not to do so). Slather the turkey up with vegetable oil and season (salt/pepper). Loosely truss up the legs. Put on a poultry rack.
Put the turkey in the rack in the center of the grill over the drip pan.
Cover the grill. Add 23 coals per side every half hour. Cook 1113 minutes per pound (eg. 132156 minutes for a 12 pound turkey).
You can add wood chips for smoked flavor if desired to the coals just before you put the turkey in. Add more as time goes on.
The turkey meat comes out absolutely moist as moist can be, even the white meat. You may want to foil protect the wings if they start to look a little *too* golden brown towards the end of the cooking. Converted by MMCONV vers. 1⅖
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