The only downside to BBQing the turkey seems to be the gravy
Agreed - in fact I didn't use the cooking juices for the gravy.
I made a slow-cooked onion gravy - complementing the sage & onion stuffing - using stock made from the turkey giblets and neck.
Good cold turkey (of the literal rather than metaphorical sort) yesterday, will finish off the remains later today with a Turkey Chaat - not
quite the same as a turkey curry .......