Anyone here ever BBQ their Christmas turkey??

So...I am hosting Christmas at my family , which I almost never do.  They all live 8 hours north/west of here, so we always go down, to ensure we get to see everyone.  Anyhow...this leaves me to be a very novice turkey roaster.  It's a little intimidating.   

I've been reading up about barbecuing your turkey, either on a rotisserie (which I happen to have), or by indirect heat.  Last time I made a turkey (4 years ago now), I made a brine for it, and that actually worked very well, so I think I will try that again, then try the BBQ thing. 

Has anyone here ever tried this way?  How did it work??  Was it easy? I hate cooking poultry, I think because my mom always made me paranoid about salmonella. (haha)  So, cooking the darned thing outside sounds like a great idea.  I even have a prep. space I can use out there (provided it isn't too cold).  Also, I like the idea because it frees up the oven to cook sides. I can never figure out how to cook all of those dishes at the same time!  I found a delicious crockpot stuffing recipe, so I'm also going to make that. 

Hmmm....I have to admit I'm drooling a bit right now.  Maybe that's because I forgot my lunch at home today?? 

Thanks in advance of your advice!   

I've done a turkey on the BBQ both ways that you mention.  It turns out great.  I can't do it for Christmas as it's just too cold up here to try and keep the BBQ at a consistent temperature but I have done it at other times of the year. I prefer doing my stuffing in the bird but can live with it done outside

Good to know.  I don't think it looks like it will be all that cold down here in Mississauga.  Watch the weather gods make Christmas day the one frigid day of the year, complete with blizzard-like snow!  Haha.  My hubby was thinking to put up a bit of an enclosure around the BBQ to keep the wind from shifting the temp. too much.  Maybe I'll make the call closer to the day :)  I can always put it in the oven if things go south (or maybe I should say north)  :)

did a turkey on the bbq one year and used some branches from neighbours plum tree to smoke it ,,it was the best turkey we have ever had

Mmmmm..sounds delish.  The website I was looking at suggested to do wood chips.  If I am using a gas BBQ, do I just put the chips in a metal pan in the bottom of the BBQ?  How does that work?

I used to work for  a guy who was known for his smoked products and his secret was corn cobs. (oh no.. I gave away his secret.)  My dad used to do turkeys on the rotisserie and they were awesome. 

I often roast a turkey on the BBQ using indirect heat....I think it makes the best turkey....though for Christmas I do it in the house because I want the wonderful smell of roast turkey with sage and onion...( and i have two ovens after our remodel!!)

Also - I roast it dressed in the BBQ....its really the same as an oven.....and you are right, it leaves your oven available for other items....

Marny....My family will only eat turkey breasts, which I always buy in the US,,,,,I love doing them in my crockpot..infact just bot one more an 8qt one!!  Looking forward to using it for that!!  My stuffing will be in another one, and my broccoli casserole will be in another one, and I'm doing something I found on line for a scent!!  And my daughter will have a hash brown casserole in hers!!  Can never have enough slow cookers!!  Patti K.

I cut the turkey into quarters and BBQ them on indirect heat using a gas grill, I have a small metal box that takes the wood chips for smoky taste and it sits on the fire side.  Its so good!  Gets a lot colder here than TO. and I have never had a problem cooking it. You need to leave it alone for periods of time though, everytime you raise the cover to look, turn whatever, it looses heat.  Just my experience.  If I were you I would practice with a turkey breast before hand, just to get the hang of it.  

I worked for a caterer for many years, she would only BBQ all meat, 

use a rub - oil and what ever spices you enjoy on your turkey, don't forget the inside! (chicken bovril, sage, poultry seasoning, pepper, garlic - whatever you like)

put into a roasting pan on a wire rack or the bottom of the bird burns

DO NOT STUFF A TURKEY ON THE BBQ  it is very difficult to get the internal temperature up high enough to properly cook the stuffing, I have put in halved apples and halved onions to add to the moisture

make sure you have/keep water/chicken stock in the bottom of your roasting pan about 1 inch deep, if the pan dries out the fat drippings will burn (gross) 

cover with foil - keep the moisture in, baste hourly

Cook on low heat - if you have multiple burners use only the outside ones and coo****il done

You can do the same with beef roasts, and it tastes just like the ones you get at weddings