Meat Master Bruce Aidells shows us his fool-proof technique for grilling a Thanksgiving turkey on a gas grill
Illustrated by Monica Hellstrom
Buy a 12-to-16-pound bird and start thawing it in the fridge 4 days ahead. On grilling day, about 4 hours before dinner, get your turkey out and let it sit an hour.
If you want smoky flavor, use wood chunks or chips. My favorites for turkey are fruit woods like apple, cherry, or peach. Soak about 12 chunks in water for at least an hour, or 2 cups of chips for 20 minutes.