Once you roast a turkey out of doors—even in the dead of winter—you will become a convert. The meat has a slightly smoky flavor that is hard to resist. We recommend fresh turkey, and preferably one that has been raised naturally. We suggest relatively small turkeys for outdoor grilling—those weighing 16 pounds or more do best in the oven. But 12- or 14-pound birds are spectacular cooked outside, and having the turkey on the grill frees up the oven for other dishes, including the dressing that many feel is essential when serving turkey. It's important to keep the fire relatively cool, which is why we suggest putting an oven thermometer in the grill if yours is not equipped with one. If using a charcoal grill, you will have to add fresh coals to the fire every 45 minutes or so to maintain the heat. Keeping the vents only partially opened helps keep the fire low, too. We found that, as in the oven, the turkey requires very little tending. The drip pan filled with water provides a nice, moist environment that makes it unnecessary to baste the turkey. If you prefer, add chicken broth and wine to the water for a little more flavor. But truth be told, we find this makes very little difference as the overall taste of the bird is that of smokiness.