1. Prepare and clean thawed turkey well.
2. Stuff turkey with your favorite stuffing or fill cavity with sliced apple and onion.
3. Tie turkey and stitch neck and cavity openings closed.
4. Place
a large foil roasting pan in the bottom of the grill where the charcoal normally goes.
5. Pour both cans of beer into the roasting pan and add water until about half full.
6. Pile about 30 charcoal briquettes on each of the long sides of the roasting pan (60 total) and light them. (Webber
makes baskets designed to hold the charcoal piles on the sides, these are not
necessary, but they are very nice.)
7. When the
briquettes are mostly white, place the turkey on the middle of the grill
directly above the roasting pan.
8. Set the
grill vents (both top and bottom) to about ½ open. (If the vents are stuck, you need a new grill to make it work.)
9. Add 10
briquettes to each pile every hour. (This is somewhat difficult unless your grill has flaps for this purpose. It is worth the investment if yours doesn't. Also, check
the liquid level in the roasting pan when you add briquettes; if it gets low,
add water. If you
like you can baste the turkey with olive oil once or twice while it
cooks.)
10. Cook
until turkey reaches an internal temperature of 180°F. (It
should take about 3-4 hours to cook depending on the size of the turkey and the
charcoal/vent conditions, but you need
a meat thermometer to check the internal temperature of the turkey directly. I use a wireless remote thermometer from Webber and I love it, but
a pop-up turkey indicator will work.)
