The Turkey Chronicles!!

Date: 12/13/05
Outside temp: 26 degrees F
Wind: 12 - 16 MPH

6:00 PM - Snow and Ice Removal. The turkey grill hasn't been used since Turkey Day. What - doesn't everyone have a separate grill just for cooking turkeys?
6:15 PM - Aaahh.... FIRE!!
6:45 PM - Arrange the coals, add hickory chunks and fresh charcoal on top of ring of coals for long burn. Put lid on and open top & bottom vents wide open to heat things up.
6:55 PM - In with the bird!! - all 23.3 pounds of him!! T minus 4 hours and counting.
Close it up. - Temp should initially hit 400+ to crisp the skin and seal in the juices. As soon as it does, close vents to about 1/4 open to bring temp down to cooking temp.
7:15 PM- After 20 minutes, temp is just right. Don't open the lid 'til it's done. Check temp occasionally and adjust vents to maintain temp at 300 - 325.
11:00 PM - This bird is done!!!