A few of you asked about grilling your bird on Thursday, and I'm certainly happy to offer some pointers, although we really don't do anything fancy at all, so you might be disappointed in what I have to say.

Scott's the chief griller in the family, and we only use a charcoal grill. A Limited Edition Homer Simpson Grill, to be specific. This bright yellow baby usurped the gas grill when we moved into our house three years ago. In fact, we just recently sold the gas grill at a rummage sale for $20 since we hadn't cracked it open even once in those three years.

So, for grilling your bird on a charcoal grill, basically you want to create indirect heat by ushering your charcoal to two parallel sides of the grill once you've got the coals ready. If you want to collect the pan drippings for gravy, you can even part the coals by putting a disposable aluminum drip pan in the center.

Remove your giblets and neck and wash your turkey as normal, then liberally season the cavity with sea salt and cracked black pepper. I am a big fan of separating the skin from the meat and massaging that with butter and fresh sage as well, but you may not want to bother seasoning the skin because for your grilled turkey, you aren't going to be able to eat the skin, because it'll get all charred and smoky.

Now that your turkey's ready to go and your coals are on the sides of your grill, throw your turkey right on the grate and close the lid. An 18-pound turkey will take about three and a half hours, but watch it closely, because depending on the heat level of your coals, it may cook a bit faster. The skin will seal in the juices. And don't forget your turkey will continue to cook while it's resting. Aim for about 170 degrees in the breast or 180 degrees in the thigh before you take it off-the wings and thighs should be very mobile in the joints when it's done.

Then carve, and eat. Voila. Bird on a grill.