ide the turkey.
5) Always start cooking your turkey earlier than you expect. This gives you some wiggle room in case you need more cooking time to get the bird to the correct internal temperature. If the bird is done early, kick the grill into Smoke and hold it at that temp. Or wrap in foil, place in a picnic cooler and cover with newspaper. It will stay hot for 3+ hours.
6) The correct internal cooking temps are 180 for the thigh or 170 for the breast. Make sure your meat probe does not hit any bone. Insert it into the deepest part of the meat.
7) Canola oil produces a better appearance than olive oil (imho).
8) For best results, smoke first, cook second. (imho).
9) You can sprtiz, baste, mop as you desire.
10) To capture drippings for gravy, place the bird on a vertical roasting rack, then set in a pan. This elevates the bird for even cooking, and allows you to capture drippings. Place about a quarter inch of water in the bottom of the roasting pan so the juices don't burn or evaporate