Discussions

GerMan from another thread had mention bbq turkey.Any one want to share some tips.  
I bought one of those turkey deep friers and tried it out a month ago.I did not use any spices and lard to cook it.I found it very handy to have one of those lazer type thermometers to keep the lard at a safe cooking temperature.Other wise I could see how a flare up could happen very quick.Well the end results was the turkey was very moist underneath the skin and it only take a little over an hour to cook.My problem was that the bird I bought was around 8kg in weight which was actually I little to big for the turkey frier that I had bought.To have the bird completly cover by the lard I had to be past the max oil line on the pot.When I deep fry one again it will be around the 5kg weight.So any one have a simple and not spicy flavouring to inject in under the skin that they recommend for my next bird.Also interested in hearing pointers on BBQ a turkey.How long will it take and any other tips.