Page 85 - Turkey Book from Meathead

disposable aluminum loaf pan with apple wood chips sitting on the hottest burner. We have covered the tips of the wings and drums with foil to keep them from burning (it is removed later). About 30 minutes before the bird is done we remove the drip pan to firm up the back of the bird and put the finishing touches on the gravy. Lately we've been reversing the procedure and starting to cook without the foil, then when the wings and drums get dark, we cover them. The process is described in detail in the Ultimate Turkey recipe below. Either method works. Click here to see this gas grill setup up close and personal.
If none of these works for you, try to raise the bird up by placing it on an oven rack sitting on top of several empty tall beer cans (don't write to us if you don't know how to empty them). If they are clean, they can sit right in the drip pan.
Beware! A disposable aluminum pan will not hold the rack and a bird without collapsing (don’t ask how we know this),