"How do you prop up that big ol' bird without it falling over?" We have cookware that the handles pop on and off, so you can put any of it in the oven. I have an odd-shaped little pot that looks like a small wok with a flat bottom that works well on big (25+ pound) birds. For smaller ones, I put a low, flat skillet down, then use a couple of forks stuck in the lower part of the bird; the forks are angled down to the inside edge of the skillet. It can be tricky, but once it's set, it's set. You never have to baste it or disturb it at all. And as has been said, it's best not to open the oven or raise the lid on the grill. The grill is definitely better for chickens, and would be for turkey aslo, but I can't fit a turkey in either of my grills. And, while soda or juices will work just fine, beer is best. The yeast in the beer will react with the skin, making it nicely browned and crispy. And the most important part, is to let the bird rest for 20 - 30 minutes before you carve. It won't get cold. The core temp will actually continue to rise while resting. When you carve immediately, you see all this juice run out and think you'll have a nice moist bird, but you won't. You will have let all the juice run out onto your platter. When the bird is resting, the juices re-absorb back into the meat. I also brine the turkey for 24 hours prior to cooking, with kosher salt, sugar, garlic, onion powder, and whatever else suits me at the time (your choices may vary... only the salt remains constant). A meat thermometer is your friend. With the beer can method, the bird will cook a little faster than normally. Never rely on the "pop-up" deals that come in some turkeys. The bird will be way over done by the time that thing pops up. If any of you guys or gals makes a turkey following this method (and LET THE BIRD REST before you carve) I promise you it will be the juiciest, tastiest, most tender bird you've ever had. A buddy of mine does the deep-fried route, and he goes all out. Marinates the bird, injects it with all kinds of stuff, etc. Everyone says my beer can bird blows his away. I agree. Happy Cooking!