'Tis the season! Had our church TG dinner tonight. The turkey was demolished! I started with butter, salt & pepper. Then into the Weber kettle for some indirect heat/smoking attention. I used ash wood. I always start breast side down to let the juices run toward the breast meat, then "flip the bird" when there is about one hour left for the smoke. Here it is right before the flip. Temps in the Weber held perfectly at 250* all through the smoke. I made a custom grate years ago to fit down between the coal bins and into the drip pan (liquid love for the gravy!!!). I took it out when it hit 180* internal temp. Here it is resting and waiting to be carved for the congregation. All I can say is there were NO LEFTOVERS! And I could really go for a turkey sandwich right now!!! The only good news is that my wife will turn the carcass into her most excellent, phenomenal turkey soup within the next few days! Can't wait, honey! I'll post that culinary awesomeness when the time comes.