I did a small bird (11lbs) on my Big Green Egg. It was cooked over indirect heat. Falvored by lump charcoal and shreds of seasoned Maple wood.
I made my own stock in the Lodge pot. It is fulled with celery, onion, carrot, two packages of turkey necks & innards, and fresh & dried herbs. It was simmering all day. This will make your house smell wonderful and more importantly be used in making the gravy.
Here is the bird rubbed down with a basil/garlic compound butter then coated with a store bought rub.
Just about time to pull it .......
Once the good stuff was collected & seperated from the drip pan, I wisked up a roux, added some drippings, and some of the (strained) homemade stock. I also pulled and finely diced a good amount of the tender meat from the turkey necks, threw that in to the gravy & I kept wisking .... this is what I got!
Here is the Golden bird resting .....
Overall, the family was extremely pleased. I was really proud of the results from the homemade stock. I saved every last bit for a later date and this weekends soup. Most of all, I am thankful for the time spent with my family! Hope you enjoy your time as well.