There are plenty of awesome ways to cook your Thanksgiving turkey outside. We tried smoking in a Big Green Egg, roasting in a Traeger pellet grill, using a trusty Weber Kettlle and even deep frying to find out which method is best.
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.