JimnGin,

We just posted a Grilled Turkey recipe on our web site if you want to
use that as a guide.

Take a look - http://www.grilljunkie.com/recipes.html

As far as the basics here is what we would suggest:

1) Cooking Time depends on how big the bird is. Typically you should
be shooting for 11-13 minutes per pound.

2) Cooking Temperature - You would want to aim to get the grill temp
at between 325-350 F.

3) Bird Temperature - The internal temparature of the bird should be
at least 165 F, ideally 180 F. Be sure to check with a good
thermometer and in a few places away from the bone as the bones usually
are hotter than the meat and will give you a false reading.

4) Stuffing the bird? - With grilling it is recommended not to do so
in order for the smoke to penetrate and the inside of the bird to cook.
Grilling is not as controlled as in the oven so you want to be careful
to keep an even temp .....having the bird stuffed and on the grill may
not be the best combination.

Hope that helps!

GrillJunkie


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.

Thanks,

JimnGin