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I cooked the Thanksgiving Turkey on the grill with hardwood charcoal and hickory chunks. It was rubbed in olive oil, salt, garlic powder, fresh rosemary and thyme. It also had several heads of garlic, rosemary and thyme in the cavity. It was juicy, smokey, and wonderful.
I built the fire on one side of the grill and cooked the bird on the other, with the cover most of the way on. It took an hour and a half to roast a 7.3 lb. turkey.
Take a chance. Cook outside! You won't regret it.
That is the only way I cook them...smoked!
I do much the same as you, I smoke mine quite a bit longer at 175 to 200 degrees for around 6 to 8 hours.
My birds were around 15 pounds and were wild turkeys.
I like to use a garlic herb butter that I spread between the skin and the breast as the wild ones have very little fat.
Unfortunately They did not last long enough to get pictures, and honestly did not think to take any, but they were running with juice!
Joel
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