I was scared, a little nervous, what happened if I screwed it up? Would it be too dry? All the recipes online said to leave them uncovered and oddly that seemed to go against everything I'd ever been taught.
I kept a fire at 350 degrees (even though I had to prop the grill lid open with a brick to accomplish it), placed each bird in a pan, stuffed their guts with lemons, oiled the outside, rubbed on a few spices and closed the lid. 3 and a half hours later, I had two done turkeys and aside from the brushing on of some butter near the end, I didn't touch them.
The entire experience was hassle free and if I would have had an oven, it would have been totally free for baked goods, desserts or reheating of previously prepared items. Score! Sadly when I took them off the grill the sun had set and my house has horrible lighting, but rest assured, the end result looks like any other Thanksgiving turkey with a brown and slightly crispy skin, infused with lemon and herb goodness!
Have you ever grilled a turkey before? What were your results?
(Image: Sarah Rae Trover)