14-16 lb. turkey, thawed
Kosher salt and freshly-ground pepper
Cooking Method: Indirect/Medium Heat
Remove the neck and giblets; reserve for other uses or throw away. Remove and discard excess fat. If desired, rinse bird and pat dry. Twist wing tips under back-this is called “”wings akimbo.”” Brush turkey with oil and lightly sprinkle with salt and pepper.
Place turkey breast side up directly on the cooking grate on a charcoal grill or in a disposable foil roasting pan in a gas grill. Place lid on grill. Charcoal grillers will have to add about 12 briquettes to each side every hour, gas grillers don’t need to do any tending. No need to baste, the thin coating of oil will promote browning and keep the juices inside the bird!
Cook 11-13 minutes per pound or until an instant-read thermometer inserted in thickest part of the thigh (not touching the bone) registers 180 degrees F and the juices run clear. Transfer turkey to a platter and let stand for 15-20 minutes before carving.
Gas Grilling Turkey Tip: About 30 minutes before the bird is done, remove the foil roasting pan and place the bird in the center of the cooking grate. This allows the bottom of the bird to brown. Use the drippings in the foil pan to make gravy. Make sure to bring the drippings to a boil before mixing them in with the rest of the ingredients.