After too many years of "oven chess" I am planning on making the Thanksgiving bird on the Weber. We did a test run a month ago. Indirect heat (charcoal on both sides), bird in a big spatterware roaster to collect juices for gravy. No tenting, nothing in the cavity, no basting - just a pure test run.
We liked (no, more than liked) the results, but since I will have a lot of other people eating our results, I would love some tips from those who are more knowledgeable than me with Weber turkey.
Do you put butter under the skin and use herbs or citrus in the cavity? Do you tent with foil or let the charcoal smoke do its work? Turning the bird?
I am the next thing to a neophyte with this turkey-grilling-thing, and would appreciate any advice. It would gain me some much needed oven space. Thanks.