Cooking a turkey in a Weber® Rick's personal favorite method     Using the indirect method of grilling (briquets placed on two sides of the grill), I place the turkey on a rack that sits in the middle of the barbecue (be sure to use a pan below to catch the drippings for gravy!).     I like to start with hot briquets, so I load a charcoal chimney chock full and set it ablaze. When they are a brilliant orange, I pour them into the two side areas of the barbecue, and cover. While the turkey is cooking, I immediately begin another chimney full of briquets (I have the chimney sitting in a metal pan next to the barbecue.)     Every half hour, I open the Weber®, pour in more white-hot briquets and baste the turkey with a mixture of butter, garlic and herbs. The continual addition of white-hot briquets sears the turkey, locking in all of the juices. With the added heat, the turkey cooks quickly -- about 15 to 20 minutes per pound.     After the turkey cooks, let it sit at room temperature for about 30 minutes. Then begin carving, all the while treating yourself to bites of the outer layer of meat as you go (it's the best!). Delicious! Try it. - Hardware Hotline  June, 2002