18 pound turkey cooked on an infrared grill. The U shaped pan allows total circulation of the heat without direct flame. Wood chips were also used for smoking. The result - the turkey cooked in 2 hours and was extremely juicy. The skin browned fairly quickly and needed to be tented for the last 30 minutes. The turkey was basted 3 times in the 2 hour period, and was cooked at 300 degrees. The skin was rubbed with olive oil salt and pepper, and the bird was stuffed with onion, lemon, rosemary and thyme. Helpful tips - the bird was brought to room temp prior to grilling, and was patted dry inside and out prior to dressing.
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