Mid-Atlantic Gardening: What's doin in your neck of the woods today? Fall 2011, 1 by Gitagal

Gitagal wrote:
Judy---

Sorry--but I did not feel like reading all that stuff on grilling a turkey.

My Son-in-Law, mark would not do it any different way. Every year--my daughter and I and him get to partake
of the best tasting turkey ever....

Here is what he does.....

1--place the charcoal on the left and right sides of a grill (indirect heat).
2--Place a foil pan in the middle to catch all the drippings...
3--Rub the turkey all over with butter. Get under the skin if you can....
4--Grill with lid down. Check now and then to see if you need to add any more charcoal.
Gotta keep the heat up.....
5--I swear! Last year, a 16lb. turkey was done to perfection in 4 hours using this method.

As always--allow the done turkey to "rest" for about 15-20 minutes before carving...
Use the drippings to incorporate in the gravy. That's another topic---HOW TO MAKE great gravy!!!!
That is always MY job--as I make the greatest gravy of all. The secret? Ad a glob of Sour Cream at the end...
Stir in the finished gravy--and you will see what i am talking about......

I have pictures...if I can find them.......Here is the turkey all done after 4 hours on the grill......YUMMMM.....