On Nov 12, 10:24*pm, sf > wrote:
> 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.
>
>
I would think doing a turkey on the Weber there would be no need for
turning either. Like you pointed out, with the indirect heat method
there would lovely browning all over.