Prepare the turkey by removing giblets. Make a ¼-½ slice in skin near the wing and tuck the tips. Tie legs if desired.
Rub oil all over the turkey and season with salt and pepper.
Prepare the grill for indirect heat, by pushing coals to the outer edge of the grill once they are completely heated.
Place aluminum foil or drip pan in between the coals and place the turkey in the center either directly on the rack or on a roasting rack.
Roast Turkey, covered, 350-400 degrees or until thickened part 165 degrees being careful not to touch the bone while maintain the temp
To maintain grill temperature, add fresh 8-12 briquettes every 30-45 minutes.
After the second round of adding coals. Place aluminum foil along the wings of the bird to prevent over cooking them. And leave them until it's done.