bbq: We have twelve people over for christmas and although my mum is very traditional (british) when it comes to the turkey, it may be easier to fit everything in the oven if we cook the turkey on a hooded BBQ. Has anyone any experience with this? its a gas bbq with four burners has an oven hood with temp gauge. Any help would be great|||You will want to use you bbq just like an oven. Pre-heat it to 425 and put your bird in over indirect heat. Baste and turn it until the Internal temp. is between 160 and 175 degrees. You can also put it in a roasting pan to save the juices for gravy. Just treat you bbq like an oven, it will be great!|||it can be done but you need to build your fire on one side and the bird on the other and start the night before by doing a bird in the bbq it is going to make the out side of it real dark some times even black but if you use damp wood chips you are really just smoking the bird which is very good i saw an answer to put the bird directly over the fire NEVER it will burn and not get done im from the south and we smoke our turkey every year at my brothers house i know what im talking about i just read the part about it being gas not sure if id try that unless you can turn one side on or get a charchol grill or smoker|||BBQ'ed turkey is so scrumptious!!! You absolutely will want to put it in a tin or over a drip tray. A whole turkey contains loads of fat, and you will not only end-up fighting grease fires (if not a rolling fire), as well as a BBQ messy enough that I would prefer to buy another rather than clean, but no drippings will have been saved to make that lovely gravy (almost the best part)! Will update with cooking times later today if you want ~ just e-mail or update your post. I have never BBQ'ed one stuffed, but instead have baked the stuffing. Can check on that, but am not sure I would even try it.|||It can be done. Use a roasting pan, do not stuff turkey. Place celery, onion and bay leaves, salt and pepper in cavity, cover loosely with foil and roast in closed grill for up to 4 hours at low temp. Some liquid; water, wine or broth should be added to pan midway through. Check temp. of bird with thermometer to be sure it's fully cooked.