Maggie's Farm

Re-posted from last Thanksgiving -

We did one turkey in the oven, stuffed with cornbread stuffing, and the other one on the grill with occasional doses of soaked apple wood chunks and with white wine in the steam water. Both brined 24 hrs before cooking, and each around 18 lbs.

We had plenty of family and friends to eat it all up.

I think people preferred the grilled (no stuffing in the grilled bird).  It was my first time trying grilled turkey. Beginner's luck: It came out perfectly: moist, with a pleasant hint of smokiness. It took around 3 1/2 hrs to cook. Keeping the temp at near 325 involved carefully titrating the number of briquettes and fruitwood chunks to keep the heat low, but to not let the fire go out.

Nice grill, eh? This cast-iron thing weights 500 lbs. I had to assemble the darn thing off a truck, and got most of it right. Except for the wheels, which fell off. Now it takes a few pall-bearers to move it.

This is halfway:

And done:

The puppy seemed equally happy with scraps from the grilled and from the oven-roasted turkey.