Instructions

1. Prepare your turkey, and stuff it as usual. Place it on a rack or oiled grill. Ignite a burner on one side of the turkey (or on both sides if possible), but not directly underneath it. This indirect heat helps it cook most evenly.

2. Soak wood chips in water--as the heat dries them out their smoke gives the turkey that wonderful flavor. Put the wood chips in a tray made for the purpose, and put it on the grill over one of the lit burners.

3. Close the lid completely. If your turkey is too big, keep the lid partially open and use aluminum foil to keep in the heat along the open area.

4. Rotate the turkey about every half hour if you only have one burner ignited. If you have a burner on each side, you probably can rotate it each hour.

5. After a couple of hours, test the internal temperature using a meat thermometer. Your end goal should be 165 degrees F. To get there, the internal temperature should rise about 10 degrees every 15 minutes or so. If it is going too fast, lower the temperature. Also, keep your eye on the turkey skin and lower the temperature if it starts turning brown too quickly.

6. When all parts of the turkey attain the desired temperature, remove the bird from the grill and let it for about 15 minutes before you serve it. Your grilling time should be similar to cooking in the oven.