Kevin S. Wilson wrote:
On 14 Nov 2006 21:50:01 -0800, "JimnGin" wrote:


I'm making the turkey for Thanksgiving on my Char-Griller Super-Pro.
I'm not using the SFB, but instead, I'm going to put the lump on both
far sides of the main grill area, and the turkey in the middle. I'm
getting a fresh, natural bird from a local grocer, and will brine it
the night before. My questions: How long should I grill it, what temp
should I shoot for, how close to the bird should I have the lump (It
has an adjustable charcoal grate), and is it ok to stuff the turkey?
Any other tips, suggestions would be appreciated.


Some applicable suggestions and instructions he

http://www.webpak.net/~rescyou/turkey/turkey.htm

GENIUS! Excellent, helpful advice. The beauty part is that you can
just repost it whenever anyone asks anything about cooking a turkey and
as a bonus they get to look at your goofy pictures!