On Sat, 12 Nov 2011 19:44:46 -0800, "Kent" >
wrote:

> I've done this mucho tiempos on the grill, though not in the home oven for a
> long time. On the large kettle grill, baking indirectly, with drip pan
> underneath, and with coals on both sides, I use a non stick rack to hold the
> turkey, one with a fairly wide angle.
>
> I start with breast side down for 30+ minutes, and then rotate with tongs 90
> degrees to either side. I leave it on side #1 for 15-20 min. and then rotate
> 90 degrees to breast side up for 20 min. Then I finish off with the other
> side until the proper thigh temp. is reached.
>
> I think the most important thing on the grill is to roast with a non stuffed
> bird, and to stick around 12lb.

There's no need to turn a turkey you're cooking on the Weber via the
indirect method. It gets crispy and brown all over, with minimal
effort on your part.

--
All you need is love. But a little chocolate now and then doesn't hurt.