Hi,

I've googled the archives and haven't quite found the answer. After
years of trusty service I have retired my Weber. This year I have a
shiny 48" GE Monogram grill with infra red rotisserie burners. For a
15-16 lb turkey I am assuming about 11 minutes per pound (like on the
Weber), but at what setting on the infra red burner?

I've done chickens on about 75% power, but I think with the larger mass
of a tukey I need to tone it down. Any real world experience out there?

Oh yeas, it will be brined and the cavity will have a few aromatics in
it as well.

Happy Thanksgiving!