Grilling a turkey over indirect heat on a charcoal grill is a good idea for several reasons, most notably because the results are flavorful and different from the usual Thanksgiving roast. An added advantage: It does not take up oven space, leaving you free to roast and bake sides and pies to your heart’s content. Turkeys in the range of 10 to 14 pounds work better than larger ones. This method is not appropriate for stuffed birds.

Please read About Broiling and Grilling Chicken, About Turkey, and About Roasting Turkey. A day or more before grilling the turkey, you may brine or dry-brine it. If you have wet-brined the bird, pat dry, and if possible, allow to air-dry overnight, uncovered and refrigerated, on a rack set over a baking sheet.

Remove the neck and giblets from:

If the bird is not kosher, self-basting, or brined, generously rub it all over with:

Arrange the turkey breast side down on a V rack or wire rack set inside a large disposable roasting pan. If you are using a flat rack, you may need to prop the turkey up with crumpled foil. Brush the back and legs with:

Pour ½ cup water into the roasting pan.

Open the bottom vents of the grill completely. Ignite a thick layer of charcoal briquettes and heat until covered with white ash, then push half the coals to each side of the grill. Replace the grill rack and set the turkey, in the pan, in the center of the rack. Cover the grill and open the cover vents completely. Roast for 1 hour.

About 40 minutes into roasting, heat more charcoal in a chimney starter. After 1 hour of roasting, remove the turkey from the grill, remove the grill rack, stir up the coals, and add half of the new hot coals to each pile. Replace the grill cover. Protecting your hands with towels or mitts, grasp the turkey at both ends and turn breast side up. Baste the breast with:

If the pan is dry, add more water. Return the turkey to the center of the grill, replace the lid, and cook until the internal temperature in the thickest part of the thigh reaches 165°F and the breast reaches at least 155°F, 60 to 80 minutes more. Transfer the turkey to a platter and let stand loosely covered with foil for at least 20 and for up to 40 minutes.

Meanwhile, if desired, prepare:

To carve, see About Carving Poultry.