It' been a while since I've tossed a turkey on the grate. And tomorrow the kids are coming over to celebrate BD's Birthday. Dad will grill burgers on the GWK while the fam takes a swim. But I thought it would be nice to have a smoked turkey as well.
So I picked up a fresh 15 pounder today. A little butter and Creole seasoning under the skin and then a good dusting on the outside. I like to stuff the cavity with citrus. I'll inject the bird in the morning with Creole Butter and toss it on the grate at 240.
Edited by BDSkelly - 7/13/14 at 6:01am