Originally Posted by samurairabbi
Permit me the temerity of perhaps inducing a small measure of discord into this discussion with a comment about Weber grill turkey technique. I prefer to do the bird using INDIRECT heating, with the charcoal grouped on the SIDES of the lower rack.
I'll have to try that next time.
And, by the way, since our next BBQ is going to be a kosher chicken (due to the fact that it is salted) we'll have to dedicate it to you (but we're still going to be the ones that eat it).