Recently on ABC’s Good Morning America, celebrity chef Emeril Lagasse said the #1 problem for cooks at Thanksgiving time is “not enough oven space.”

Not at our house.

For three decades, we’ve been making our turkey on a Weber® gas grill.

It’s a lot easier than you think. And it comes out juicier than any turkey made indoors. SERIOUSLY.

According to Weber grills – our first client – the reason why is simple. Unlike our indoor ovens (which simply recirculate dry air), when your turkey is in an outdoor oven (any top-quality grill) it’s surrounded by a fresh stream of moist outdoor air.

Now you may be thinking “hey Dave, that’s all well and good but I’m afraid to try something new because I might screw it up.”

Try what I tried the first time.

Grill your first turkey after Thanksgiving, when stores slash the price of their remaining birds.

If you screw things up, you’re only out a few bucks. But don’t worry. It’s A LOT easier than you think. And comes out juicier than any turkey made indoors.

In fact, I’d venture to guess you’ll become a grilled turkey convert like me, too.

FURTHER READING (IF YOU’RE SO INCLINED):
“How to grill your turkey on a gas grill” by the Reluctant Gourmet