Thaw frozen turkey in the refrigerator, allowing 24 hours for each 5 pounds of turkey.

Remove giblets and neck from body and neck cavities. Rinse turkey, drain, and pat dry with paper towel. Tuck the wings over the shoulder joints and drumsticks in the skin band.

Brush the skin with oil, and season the cavity with salt or butter or marinade, if desired

Insert a meat thermometer into the thickest part of the breast muscle. (See below for further grilling instructions).

Place 4 pounds of coals (80 briquets or a 5 qt. plastic pail full) on one half of the bottom rack.

Light coals, allowing 20 to 30 minutes for coals to develop white powdery edge. The fire should be very hot.

Make a foil drip pan, and place it on the other half of the bottom rack next to the coals. Put the top rack on the grill, and place the turkey directly over the drip pan. Open bottom vents completely.

Cover! Top vent should be placed over the turkey and opened halfway or adjusted to keep a consistent hot fire. Do not remove the cover or peek during roasting! Set timer for recommended roasting time: 11 to 15 minutes per pound.

Temperature for doneness: 175-180 degrees.

Preheat coals 10 to 15 minutes on high with the cover open.

For a dual control grill, place prepared turkey on grill so that it does not come in direct contact with flame and is roasted by indirect heat.

Keep cover closed for consistent heating. Use a low to medium flame. Set timer for recommended roasting time: 15 to 20 minutes per pound.

Temperature for doneness: 175-180 degrees.

Kettle or covered grill: 10 to 12 pounds maximum (20 to 24 servings).

Gas Grill: 6 to 10 pounds maximum (10 to 16 servings).

Rotisserie Grill: 10 to 12 pounds maximum (20 to 24 servings).

Do not use commercially-stuffed turkey or stuff a turkey for grilling.