Page 79 - Turkey Book from Meathead

flow all around it, cooking and browning it properly on the underside.
You need a grate for holding the bird above the pan. You can use one from your grill, or even one from your indoor oven.
The tricky part is arranging everything. Because there are so many dierent grill designs, we can't go through all the options, so grasp the science and adapt it to your own rig. The ideal setup is to place the bird on a rack 2 to 3 inches above the pan, so heat and smoke can travel between them. If the bird is any lower, the mass of the cooler gravy, evaporation from its surface, and the sides of the pan will conspire to block heat, airflow, and smoke and you will end up with a pale, rubbery, undercooked bottom.
Another advantage of placing the drip/gravy pan underneath: It acts as a heat sink, absorbing energy and moderating temperature fluctuations. If you have a small grill, the water pan can actually sit between the flame and the meat, casting a heat shadow so the meat doesn't overheat.