Now place a foil pan filled with water directly on the lava rocks on one side of the grill and turn off that side of the grill. Adjust the other side to medium-high and place the bird on a rack over the water side (that is turned off). If you have a wood chip iron box or some foil, place soaked wood chips over the flame side to create smoke. Close the lid on the grill and do not open it for about 5 hours. At that time, using an instant read thermometer, check the temperature of the thickest part of the breast. The temperature we want is 165 degrees in the breast and 170 in the thigh. The bird will be done and very tender and juicy. Now you have time to do all of your “oven stuff” without the turkey being in the way. If necessary, put the bird in the indoor oven on broil for about 5-7 minutes or until the skin browns and crisps. Brushing a little olive oil or butter over it before this process will help with the browning. Allow the bird to rest for about 20 minutes before carving.
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