BBQ turkey. We use a weber kettle charcoal BBQ with a temperature gauge and a chimney starter. Because it's a kettle you can cook in all weathers.
When turkey defrosted rub all over with sea salt and put in fridge uncovered for 12 hours.
Cook the turkey, breast down in a foil tray containing, carrots , onions, celery, chicken stock and sage and rosemary for an hour on indirect heat. At this point add some more hot coals that you have prepared in the chimney starter. Then carry on cooking for about an hour and a half breast up also indirect.
We used a meat thermometer to double check it was done.
It had a lovely crispy skin which I struggle to get with an oven cooked turkey.
The stock made a tasty gravy with a dash of Jack Daniels added!
The instructions said to use hickory chips but I didn't want smoked turkey so we left them out. It also said to just add cold coals when you turn the turkey over but we found the temperature dropped too much so will add the hot coals next time.
The detailed method and temperatures are in the weber cook book but I'm sure a google search will give you loads of recipes.
It was so easy and really was the best tasting turkey I've ever eaten.
I haven't cooked a chicken in my oven since we bought the weber BBQ. Beer can chicken is another favourite and it's a good way to practice keeping the BBQ at a constant temperature before you attempt a turkey.