Sunday I decided to grill up my practice turkey I bought on Friday. It was a fresh 14lb one from Giant. I decided to inject the turkey since I didn't brine it. I used butter creole from Cajun Injection. Then before the turkey was ready to go I took 1lb of ground sausage and cooked it up and then added it to my stuffing. The sausage is something I added as an extra so you can do whatever you like. Took my stuffing and then filled the turkey with it. I rubbed some fresh lemon on the turkey to open up the pores a little more. Once the charcoal was ready I rubbed a little virgin olive oil on the turkey (breast side down for first 2 hours and then breast side up til done). Cooked at just a tad under 290 degrees on the grill. Took a total of 4 hours 12 minutes. It was very juicy as I was cutting. You could see the juice running out of the meat.
Have to give credit. I used this cooking technique and recipe from BBQ Pit Boys. Main difference is I added the sausage. I used most of the video as a guide line for the cook. Don't be afraid to try it as it worked perfectly on the first try. I have nothing at all to do with their website. Just use the recipes they show to guide me since I'm new to grilling. Been very helpful and honestly without those videos I would totally suck at grilling so I have to give props to them as its only fair. Don't want anyone to think I came up with this stuff 100% on my own. I didn't make the Wild Turkey gravy. I just used the drippings minus the Wild Turkey. You can again do as you like.
http://bbqpitboys.com/recipes/turkey-with-stuffing-and-wild-turkey-gravy#.UmUoI1NNk9UHere is the results.
Flaming chimney with charcoals getting closer to being ready.