Page 213 - Turkey Book from Meathead

Preheat the grill in a 2-zone setup and shoot for about 325°F in the indirect zone or get your smoker settled in at that temp. Put a grate above the gravy pan. Start the thighs and breasts first on the indirect side. After 15 to 20 minutes, add the drums and wings. Watch their temps individually with an instant read thermometer. Remove the breasts and the thick part of the wings at 160°F and the dark meat at 170°F. When the meat hits about 150°F, if the skins aren't crisp, move the meat over to the direct side. If you want, you can even go crazy and paint on a sauce or a glaze. Everything will be tender, juicy, and finished in about 1.5 to 2 hours because parts cook more quickly than a whole bird.