That's the only way I do my turkey, even on Christmas Day!! I don't even look at my temperature gauge, I use a meat thermometer after a couple of hours and I stick it into the thickest part of the bird between the breast and the leg but don't touch a bone. Turkey's done when it reaches an internal temperature between 180 and 185 degrees F. Here's how I do mine: I turn the barbecue on and get it nice and hot, then I put the seasoned turkey in the pan, add bay leaves and onions around the turkey, add lots and lots of water after you've placed it on the barbecue because it will get heavy to carry (almost half way up the pan because it will evaporate during cooking)and if you're using foil to cover the bird it's a good idea to give it a spray of Pam or lightly brush the foil with some oil so it doesn't stick to the bird. Keep checking the pan for water (I check it about every 20 minutes and add HOT water as necessary so as to not cool down the pan with cold water) and then after a couple of hours I stick the thermometer in as I said above and then keep inserting it as time goes on till it's done. Another trick I learned was to turn off the barbecue when the temperature reaches about 175, I take off the foil so the bird can brown and by the time the temperature's reached 180 the bird's browned and the barbecue's cooled off. I guess it's my way of saving propane. Then, make sure you can put the turkey onto a platter of some sort because the thing will be offly heavy. Good Luck. It'll be the best tasting bird ever. By the way, if you want to have a smokey flavour to it, take some hickory chips, soak them for a couple of hours in some water, then, as the bird's cooking, drop some from time to time (about every 20 minutes when you check for water level) through the grates into the bottom of the barbecue and they'll steam and send the smoke through to the turkey. To die for!!!!!!!!!!!!!!!!!!

Nancy, I was very surprised by how moist and juicy it stayed, I was afraid it would be dry as I did not brine it, although I did rub the outside with olive oil before roasting. I haven't done a chicken, I don't know if smaller would be easier or more difficult, but it'll be my next "project". I do like Ann T's suggestion of roasting the stuffed rolled bird on the bones so that there are drippings available to make gravy, mine had nearly none. Oh dear, Colleen, I do hope everyone in your family recovers quickly and completely. If it helps to know, it took about 15 minutes to bone that turkey, I'm sure it'll take much less time the next time. It could easily be boned the day before and packed into a ziplock type bag for use the following day, or even tossed into a cooler and transported. After stuffing it took about 2 1/2 hours to cook through, another 10 minutes for resting time, so it's a lot faster than a traditional bird too and stuffing could be tailored to taste or dietary requirements. You could even stuff one half with one kind of stuffing and the other end with something else if stuffing is a problem. You and your family will be in my prayers. Annie

Here are a couple of recipes you might like to read - ROASTED SWEET POTATOES AND ONIONS WITH ROSEMARY AND PARMESAN An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving. 2 3/4 pounds tan-skinned sweet potatoes, peeled, cut into 1-inch cubes 8 tablespoons canola oil 3 garlic cloves, minced 2 1/2 teaspoons salt 1 1/2 teaspoons coarsely ground black pepper 1 1/2 pounds red onions (about 3 medium), halved lengthwise, cut crosswise into 1/4-inch-thick slices 1/2 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh rosemary Set 1 rack in center and 1 rack at lowest position in oven and preheat to 375F. Line 2 large baking sheets with foil. Place sweet potatoes on 1 sheet; drizzle with 6 tablespoons oil. Sprinkle with garlic, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Toss to coat, then spread in single layer. Place onions on second baking sheet; drizzle with remaining 2 tablespoons oil and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Toss to coat, then spread in single layer. Place sheet with potatoes on center rack and sheet with onions on lower rack in oven. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes total for onions. (Can be prepared 4 hours ahead. Let stand at room temperature loosely covered with foil. Rewarm uncovered in 375°F oven about 10 minutes.) Combine sweet potatoes and onions in shallow bowl. Sprinkle with Parmesan cheese and rosemary and toss to coat. Season with salt and pepper; serve. Makes 6 servings. Bon Appétit November 2002 Posted by: glenda_al (My Page) on Mon, Nov 22, 04 at 16:34 Served this for the first time, last year, and plan on again this year. Baked Sweet potatoes with maple jalapeno sour cream rub 4 sweet potatoes with oil and salt Bake at 450 for 40-45 minutes or until soft when pierced. Place directly on center rack. For the topping Combine 1/2 cup sour cream 1 T maple syrup 2 tsp jalapeno, seeded and minced *I used Old El Paso canned chopped green chiles 1 tsp lime juice Chill till serving Serve potatoes in jackets with maple jalapeno sour cream bacon bits chopped scallions Posted by: Cindy_Mac (My Page) on Thu, Sep 19, 02 at 10:50 I made this a couple times last year. I found the original cooking times not quite long enough, so made changes. SWEET POTATOES BRAISED WITH CREAM, ROSEMARY AND NUTMEG 2 tablespoons butter 1/2 cup finely chopped shallots 2 1/2 teaspoons minced fresh rosemary 2 pounds sweet potatoes, peeled & cut into 1/2-inch-thick rounds, rounds cut in half 1 1/4 cups low-salt chicken broth 1/2 cupheavy whipping cream fresh ground nutmeg coarse salt and fresh ground pepper HEAT butter in large, heavy skillet over medium-high heat. Add shallots and minced rosemary and sauté until tender, about 3 minutes. ADD sweet potatoes and broth to skillet and bring to boil. Cover skillet, reduce heat to medium-low and simmer until potatoes are almost tender, about 15 minutes. ADD cream and sprinkle lightly with nutmeg. Simmer uncovered until sweet potatoes are very tender and liquid thickens and coats them, about 10-15 minutes. Season with salt and pepper. Adapted from a recipe in Bon Appétit November 1998

I grew up in the Rehoboth/Lewis area of DelMarVa. HarborHouse has an on-line order now. I've not personally ordered but have been to their main small town market when i visit my parents. (fill a cooler to bring home). Work and the crazy holiday traffic keeps us away from making that trip the last couple years....we will visit over xmas with three weeks off this year up-coming. The turkey leg recipe looks great! When we have made it home with all our extended families, we have a traditional T-day. I do most of the cooking because i enjoy it and make all things seafood the rest of the weekend. Oysters, (fritters/po'boys) crab, (soft-shells/and cakes)...scrapple till i puke, lol. When visiting DH family in SC, we cook extra turkey legs instead of a second turkey. Tradition. Once a dozen on the grill outside. Brined and stuffed. Now a tradition when we can make the trip. I have no issue with making a different meal excluding turkey. Such a good holiday and should not be complicated or involve stress. Make it with love and don't make what you don't like. Enough drama with family personalities, : )