bbq: I have a six burner gas bbq. I've been getting some conflicting advice. I know the turkey stays in the part with no heat, but do I put it in the middle and light both burners on each side? Or do I just light one side of the bbq? Do I put the turkey directly on the grill or in a pan? What temp should the bbq be? Would it be the same as what the oven should be? Thank you!|||You want your turkey in the middle with the burners lit on either side if you have room for that. If not, divide the grill in half. You'll want to keep the grill the same temp. as you would your oven as much as you can. Using the pan is your choice, as to if you want to keep the juices or not. You'll have a "healthier" turkey if you let the juices drain off of it, but you'll have a juicier turkey if you keep the pan underneath it and baste it every now and then.|||In the middle, with the side sets of burners going, should work. I'd put it in a pan, I wouldn't want to miss those wonderful brothy juices, and it's perfectly healthy, if you skim the fat from it before cooking with it (best turkey gravy you'll ever have). Here's some guidelines: Clean turkey well, removing any bits of pin feathers and cleaning the cavity of any remaining pieces of innards. Soften a stick of butter to room temperature and rub the cavity with half of the stick of butter. Stuff with your favorite stuffing. With the remaining butter, stuff a little between the skin and the breast meat and rub some over the skin of the turkey. Stuff a little bit of the stuffing between the skin and the breast also. Skewer the cavity opening shut. Also place a little stuffing in the neck cavity, tuck the neck skin under and skewer shut. Salt and pepper the turkey and I like to place about three pieces of bacon on top of the bird. For a gas grill, I have placed the turkey crosswise on the grill so that the pan is evenly distributed over the two sets of jets. Set the flame so that a temperature of 300 to 325 degrees is maintained. On my 44,000btu grill, that is about the lowest setting. Cover with heavy duty foil for the majority of the cooking. Time about 20 minutes per pound at 300 degrees. Remove the foil for the last hour of cooking. Every once in while, baste the turkey with the juices (or with the basting juice recipe--to follow). I have "hot spots" in the jets of the grill--so about twice during the cooking I turn the turkey around (and the pan, of course) so that one side is not more cooked than another. http://www.recipecottage.com/outdoor-coo鈥?/a>|||Buy a turkey!!|||From The Secret Ingredient Catering & Event Planning - San Jose, Ca Grilling Turkey Indirect heat is ideal for cooking whole turkeys which need slower cooking. With indirect heat, the lid is closed and the meat is placed in a tray or on the unlit portion of the grill. Grill the turkey for approximately 12 to 15 minutes per pound, according to the grill manufacturer's instructions. Here is our suggestion for your BBQ Turkey Barbecued Turkey Melt 1/4 cup of butter and mix in 2 Tablespoons of Worcestershire sauce. Rub the turkey inside and out with the butter mixture, working the mixture under the skin as far as possible without tearing the skin and on top of the skin. Do this the night before. Season the bird with lemon pepper. Just before placing the bird in the pit thinly slice 1 lemon and 1 medium onion. Insert the lemon and onion slices into the cavity. Run your pit up to 325F (grill level temperature) and hold using your favorite wood, (apple and oak are good). Place the bird breast down in the pit with the legs and thighs facing toward the hotter end. The cooking time will be the same as oven cooking the bird at 325 deg. Half way through the cooking time flip the bird over to breast side up. Be careful not to spill the juices out of the cavity. Remove the turkey after checking to be sure that it is done. Remove the onion and lemon slices and discard the slices. Tips: Use a pair of rubber coated cooking gloves for flipping the turkey or handling any heavy meat. Wrap the wings and the very end of the drum stick with aluminum foil. You can do a chicken exactly the same way (except cut the amountof the onions, lemon and butter sauce).|||the dude above me is a chef