From The Secret Ingredient Catering & Event Planning - San Jose, Ca
Grilling Turkey Indirect heat is ideal for cooking whole turkeys which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions.
Here is our suggestion for your BBQ Turkey
Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire
Rub the turkey inside and out with the butter mixture, working the
mixture under the skin as far as possible without tearing the skin
and on top of the skin. Do this the night before.
Season the bird with lemon pepper.
Just before placing the bird in the pit thinly slice 1 lemon and
1 medium onion. Insert the lemon and onion slices into the cavity.
Run your pit up to 325F (grill level temperature) and hold using
your favorite wood, (apple and oak are good).
Place the bird breast down in the pit with the legs and thighs
facing toward the hotter end. The cooking time will be the same
as oven cooking the bird at 325 deg.
Half way through the cooking time flip the bird over to breast side
up. Be careful not to spill the juices out of the cavity.
Remove the turkey after checking to be sure that it is done. Remove
the onion and lemon slices and discard the slices.
Use a pair of rubber coated cooking gloves for flipping the turkey
or handling any heavy meat.
Wrap the wings and the very end of the drum stick with aluminum
You can do a chicken exactly the same way (except cut the amountof the onions, lemon and butter sauce).