Had a bit of a think, got a few opinions on the recipe questions section and decided to brine them first in the Captains Gourmet Chook brine mixture. Ended up 6 hours in the brine but they were pretty big chunks of bird.
Dried them out for a while and then gave them a dose of the Cajun Rub I got from Aldi a couple of weeks ago. Makes you sneeze a bit that stuff so I might have gone a little easier than I would with the Tex Mex.
Then into the weber imitation with a pile of beads each side and a drip tray holding about 1/2 inch of water. Left them there, turning once, until the probe told me they were 83.
Finished them off directly over the remnants of the coals for a few minutes to try and crisp up the skin with no real success.
And then it was time to eat.
Tender, moist and flavoursome even without adding any smoke, was going to give it some Banksia Nut, but had recently done a tray of blackfish fillets and a pile of chicken drumsticks with the smoke and the family wanted a change. Skin was nowhere near crisp but having never cooked Turkey before I don't know if it does crisp up. Next time I'll have a go at the drumsticks saw them after doing this and still reckon they came of an emu but they look like a challenge.