Kiss Java

First, you need a turkey.  When grilling outside, it is best to go with a turkey that weighs fifteen pounds or less.  If your bird is bigger, you may risk burning the outside while the inside remains undone.  By soaking the turkey in brine, you can cut down on the chance of burning the outside, and this will also ensure that the meat remains moist and tender.  There are v-shaped grilling racks that you can place the turkey on, make sure it is a sturdy one.  This will keep everything in place and will also make it much easier to rotate the bird throughout the grilling.  Perhaps keep some wood chips close by, like apple or cherry, this will create smoke, which will give you a bit more flavor on your Thanksgiving turkey.

A thermometer for drop in gas grills will make it easier for you control the temperature to keep it consistent, as well as a meat thermometer so you can be certain when the turkey is cooked thoroughly.  Make sure that you have enough fuel or charcoal as this is a big meal, and you do not want to run out, half way through on a holiday when it may be difficult to find an open store.  And, if you are using charcoal, a charcoal chimney will be necessary to light more charcoal, away from the grill, to add while your turkey is still grilling.  And aside from your appetite you will need a lot of time, and the times may vary as grilling is not an exact science, especially with such a big piece of meat.  This is a great way to celebrate the holiday with family and friends, and the flavors of everything you grill on this day will be delicious and savory.  Once my family started grilling out on Thanksgiving at Seven Springs in Arizona twenty five years ago, they never went back into the kitchen.