This year since the weather was so warm, sunny and beautiful, I was excited and all gung-ho to BBQ my turkey. Always wanted to do it, but never did. It helped that mine was a 6kg (13 lb.) bird and not the 20 pounders that I used to buy in the past. Firstly, it would have been a tight squeeze on the Weber, and lifting/manoeuvring that bitch would have proved mighty difficult!! I did research on the topic, but only wanted tips … I essentially weeded out so much misinformation on the topic, it would make your head spin. People seem to think that talking about any possible subject on the internet somehow makes them fucking experts … well, it fucking don’t!! So, with my carefully crafted plan, which primarily had two very important components: the use of one-sided indirect grilling … and: the notion and possibility that I might only start the turkey on the grill, and then finish it off indoors in my oven. And, this is exactly what I did … and not even one motherblogger out there had this idea … I thought of it all by myself. This was a great idea, especially important for a first time effort. My biggest concern was adding unnecessary smokiness and bitter flavour … I mean standing there, working my bird, turning it from side to side, I could smell a shitload of smoke. These fears(thankfully)were completely unfounded … after 50 minutes on the BBQ, and about 2 hours more in the oven, it never had a hint of smokiness when we finally sat down for dinner to dig in and devour it. Also, I had it finished, out of the oven for about two and a half hours on a platter, tented with aluminum foil, trying to help keep it warm before carving it, and was worried it was going to be cold turkey, and the only cold turkey I like is John Lennon’s … but I couldn’t believe how hot it still was. Hot, from the inside out, but not dried out hot. It was so moist, juicy and tender … maybe my best one ever, if I do say so myself … and since I’m in charge here, I allow the assumption!! Here’s the pics … btw, I used a finely chopped fresh oregano, rosemary, and sage rub (in olive oil – as well as plenty of freshly ground pepper and kosher salt). Stuffed the cavity with a huge sage bunch, a Royal Gala apple and a Spanish onion both quartered just for added flavour, and just for good fucking measure!!