Another step in prepping our turkeys was to coat them a little olive oil and hit them with a heavy dose of an herb rub. The olive oil helps the dry rub stick. The main components of the rub were parsley, sage, rosemary and thyme. I also sprinkled them with a light amount of salt.
I monitored temperatures inside two of the three grills we used (the Weber and the Big Green Egg) using thermocouple sensors linked to data logging software. For the third, I relied on the included pit and meat sensors the Traeger Timberline 850 comes with.
Don't even think about deep-frying a turkey without the proper safety gear. You'll need heat-resistant gloves, some sort of eye protection and other clothing to insulate against oil splatter.
The roasted turkey that came out of the Weber Classic was incredibly good. Its skin was magnificently crisp and crunchy and boasted a smoked barbecue barklike texture.
