All though I grill all year round, I grill the most in the spring and summer and fall.
I recommend this method for Turkey. Its a yummy Good, juicy and flavorful.
I have several grills that I use depending on what I am cooking.
My Domed grill I use for Indirect Method of of cooking, which is like cooking in my indoor oven but with all the yummy flavor of the outdoors.
Indirect Method
The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can't get from an oven. Heat rises, reflects off the lid and inside surfaces of the grill, and slowly cooks the food evenly on all sides.
The circulating heat works much like a convection oven, so there's no need to turn the food.
Use the Indirect Method for foods that require 25 minutes or more of grilling time or for foods that are so delicate that direct exposure to the heat source would dry them out or scorch them.
Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
To grill by the Indirect Method on a charcoal grill,
arrange hot coals evenly on either side of the charcoal grate. A drip pan placed in the center of the charcoal grate between the coals is useful to collect drippings that can be used for gravies and sauces.
It also helps prevent flare-ups when cooking fattier foods such as goose, duck, or fatty roasts.
For longer cooking times, add water to the drip pan to keep drippings from burning. Place the cooking grate over the coals and place the food on the cooking grate, centered over the drip pan or empty space.
Place the lid on the grill and lift it only to baste or check for doneness at the end of the suggested cooking time.
To grill by the Indirect Method on a gas grill,
preheat the grill with all burners on High. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food.
For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning.
