With Thanksgiving one week away, it's time to get a plan figured out for dinner. While the turkey is the star of the dinner table, it can also be the most intimidating dish to conquer. Feel confident roasting the turkey this year with these tips from Weber. The best part? It's all done on the grill so the stove is free for all those tasty sides to go alongside the turkey.
STEP 1: Indirect heat is essential for a moist, evenly cooked turkey. Create two beds of charcoal on opposite sides of the charcal grate and leave a wide area open in the middle. Place the turkey on a roasting rack set inside two large disposable foil pans and place the pan over the wise open area (indirect heat). Close the lid.
STEP 2: Once every hour, add five to eight briquettes to each bed of charcoal. This helps to maintain a fairly even level of heat. Drop the briquettes into the grill gently so they don't send ashes onto the turkey.
STEP 3: While the grill list is open, tilt the turkey so that the juices accumulating in the center will pour into the pan and flavor the base of the gravy. Cook the turkey until an instant-read thermometer inserted into the thickest part of the thight (not touching the bone) registers 170 - 175 degrees Fareinheit. Transfer the turkey to a platter and let it rest for 20-30 minutes (the internal temperature will rise 5 to 10 degrees during this time).
