I've brined the bird the last 4-5 T'day and Christmas. Use an ice chest to get the bird done right. Large group so bird is in the 24-30lb range. With that many folk around, I've doing the bird on the gas Weber. This frees up the oven for the other goodies. Not sure if anyone covered this, but DO NOT stuff the bird if you're doing it on the BBQ. I've used a rack and pan to catch the dripping for gravy and also tried to do the rotisserie route. With large bird, balancing the rod is a bid deal. Dressing is made in the oven using the casserole method. By far the best bird imaginable.

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KyGuy
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'93 Mitsubishi Montero (134K)(Home Depot Express)


'70 6.3 Gold/Tobacco (128K) (sold and now in Germany)
'94 E420 Silver/Blue (80K) - Sold
'97 E320 PearlBlack/Parchment (77K) - Sold
'66 300SE Coupe (owned 2002-2003)