For What You Are About To Receive...

...you will be truly thankful.

Many people in America are tossing and turning in their beds right now due to their annual pre-thanksgiving turkey angst. Please, stop your worrying because THE BIG FINN is here to put you at ease.

HERE I COme to saVE THE DAAAAAAAAAAAYYYYYYYY!

Okay...

If your turkey is still in the freezer...YOU'RE SCREWED! It'll never defrost in time. Just go out for dinner at Old Country Buffet or some other place where you can strap on the feedbag for cheap. Trust me, the blow dryer won't work!!

However, if you have a fresh or thawed frozen turkey in the fridge, there's nothing to worry about. Break out your Weber grill, and you'll soon be eating some of the best turkey you've ever eaten.

But hey, enough of my blathering. Let's let the good people from Weber tell you how to do it. Here it is straight from the pamphlet that was included with the first Weber we purchased back in 1988:

Instructions for grilling the turkey using the indirect method.

Instructions on how to do the indirect method.

Here are a couple of our tips:

Forget the meat thermometer - you won't need it. We always just BBQ the turkey for 11 minutes per pound, and it's perfect EVERY SINGLE TIME!

We always Q the bird without stuffing. I've read that you can do it with the stuffing, but you have to add 2 minutes per pound to the cooking time. Mrs. TBF just squeezes the juice of a couple of lemons into the cavity before throwing in the sqeezed lemon halves. Then, she adds a mixture of various herbs and some crushed garlic cloves to "perfume" the bird.

Important: make sure you put some water in your drip pan. Otherwise, the skin of the turkey will turn black. I wouldn't recommend making gravy from the drippings because the drip pan will have little bits of charcoal in it, and who wants that in their gravy? Just make a gravy separately using the turkey giblets on your stove top.

Finally, let the turkey rest at least 15 minutes before carving it. We've actually let a turkey rest for about an hour before, and steam still came out of it when we sliced into it after an hour of resting.

And there you have it. Not only will you serve up one of the best tasting turkeys you've ever eaten in you life, but you'll also free up your oven for other things. Mrs. TBF can add some info in the comments in case I've forgotten anything, but...there you have it!

Oh, and us? We've already had our big Thanksgiving dinner this year. Rita and Eric were kind enough to host us (and a bunch of other people) at their house for Thanksgiving dinner with all the trimmings this past Saturday. Of course, I had to get my fingers a bit "dirty" by doing the post dinner preparation of the carcass for turkey soup.

Ummm...

What do you mean, what happened to the rest of the meat???