We always grill & smoke a large (20-23 lb) turkey for either Thanksgiving or Christmas. We use a Weber GAS grill and have had good luck except for once in a while, we have underdone dark meat, usually where the leg meets the thigh or the thigh meets the body.
I have read about a method that starts the bird upside down then flips it over about 1/3 of the way through the cooking time. I'm willing to try this but I can't figure out how to wrestle the hot turkey from breast side up to breast side down. We use a large cradle type rack that fits into our large Calphalon roasting pan. One would think it's easy but it isn't.
Could one of you talented chefs give us some tips on how to get our turkey done without drying out the white meat and having the dark meat done to the bone. This is the first time in almost 40 years I have been nervous about this dinner. We are have people to dinner that I have never cooked for and need it to please everyone, especially myself since my husband says I'm my toughest critic.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)