I've roasted more turkeys on the Webber kettle than I can remember. They always come out wonderfully juicy and tender. I always pull them from the fire when they read 160' F., and let them rest between 15 and 20 minutes. The skin is buttered and seasoned before the bird is place btween twin beds of charcoal resting on either side of the grill. It's also salted. I use tag-alder, maple, or apple wood for the smoke, placed on top of the charcoal. A drip pan is placed between the charcoal beds and half filled with water. I light the charcoal, and when hot, place the bird over the drip pan. Put the lid on and close all vents half way. Cook for about 10 minutes per pound. The smoky flavor really gives the bird a wonderful flavor that needs very little seasoning, except a little salt, and maybe some black pepper.
If you want additional flavor, inject the bird with a good broth made from the neck, and giblets. Flavor the broth with salt and sage.
If you aren't looking for a smoky bird, then make it the same as above, but without the wood. Flavor the bird by brushing a lemon, or orange glaze on it every 30 minutes. Honey-mustard glaze works well also. Other glazes include bbq sauce, or a pineapple glaze. You could brush it with cranberry juice, or just a broth with herbs.
Paymaster has cooked his turkey to perfection. Try barbecuing a turkey. It's a truly wonderful thing.
Seeeeeya; Chief Longwind of the North
Alternately, you can stuff fresh herbs under the skin, or make a compound butter to rub under the skin.
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