I've been wanting to try cooking a turkey on the gas grill, so yesterday, since it was 72F outside, I decided to give it a go.
Lube the bird. A little olive oil, keeps the skin soft and supple. Before I did this, I stuffed dry rub spices under the skin. For those medical professionals, I did a blunt dissection of the subcutaneous tissue to enable this.
Place the turkey on the grill, remembering to place it over the unlit burner, we're cooking by indirect heat.
Relax, you've got to turn it three times, 43 minutes of cooking time between turns, for an 11 pound bird. An adult beverage is a must, in this case it's a very good Chateau-Neuf-du-Pape 2003.
If you're wireless'd up, you can sneek in some internet time, maybe even where people discuss cars.
It always helps to have a talented assistant, just incase you fall down or something.
And a talented guard dog, ever on alert.
