A Thanksgiving Easter

We missed our annual Thanksgiving celebration with Anette's family this year, so we decided to do it on Easter Monday (Whit Monday) instead.
We have found a great turkey "supplier" just north of Hornslet - have bought our turkeys from them the last 3-4 years. Have learned to specify early that we want a "small" one - (7.5 kilos - 16 lbs!) - so they slaughter ours a few weeks before the others.
I've got the turkey grilling down to a routine now. Here's how I do it.
Thaw in plenty of time, so it's ready a day before grilling.
The night before, wash it inside and out. Then salt it all over, inside and out, and put it on a rack, uncovered, in a cold place.
Next morning, bring it to room temperature an hour before grilling. Stuff it with some celery and carrot sticks and a quartered onion, tie the drumsticks together, closing the cavity a bit.
Get some heat bead coals going. Pour them on 2 sides, indirect. Put 1-2 drip trays in the middle (will be under the bird), fill with a cup of water and some carrot/celery sticks and quartered onion. (that will be for gravy)
Put turkey upside down in middle of grill. Put some alderwood or apple on some of the coals. Keep all the vents wide open - it's okay that it's hot!
After an hour, go out and turn it over, so breast side is up in the traditional way.
Check the coals occasionally, but it will most likely be done after two hours or so.
That's it! No 6-7 hour seance. The first time I did it this way, I was horrified that I'd let it cook so hot the first hour, and I had a hard time getting the temperature down - I'd put in way too many coals. But it works!
And it was incredible - the salting is a method called dry-brine. Some people actually soak their bird in salt water for a day or two before cooking. No need.


Have found after several attempts (Anette has also tried at her work when they do American Thanksgiving) that this grilled version does not taste good stuffed. Rather - the stuffing tastes strange - too smokey, too raw. Just make that in the oven - using some of the "giblet juice" to moisten.
The gravy recipe that goes with this is also awesome. Let me know if you want it.