Still had two birds in the fridge (1 frozen and one thawed), so I decided to throw the thawed one in the kamado after I finished lunch.
Butter, garlic, salt and parley.
Deep dish pizza pan makes a great shallow roaster and doubles as my drip pan sitting on top of the pizza stone when I am using the deflector.
Small Weber charcoal grate on top of a cooling rack to get the bird out of the liquid.
You're a pretty bird aren't you?
I hate carving turkey!
