I had a small turkey I wanted to roast for dinner.
But it was a hot day and I didn’t want to turn on the oven.
So, early Monday morning I heated up the grill.
You could roast the turkey either on the spit or directly on the grill, but I placed the turkey in a shallow roasting pan so I would have drippings to make gravy.
My grill has five burners.
With just the two left side burners on medium, and the turkey on the right side of the grill, it roasted over indirect heat.
Even with just the two burners on, the grill maintained a temperature of 400°F.
The reason for roasting the turkey was so we could have
hot turkey sandwiches for dinner.
With homemade fries
and it wouldn’t be “diner food” without Canned Peas.