For this recipe, you will need a Weber, Happy Cooker, or similar parabolic kettle grill. Set four Fire Bricks (available at any home improvement store or fireplace shop) on the lower charcoal rack of the grill. The Fire Bricks will hold the heat evenly even after the coals begin to die down.

Line the perimeter of your stack of bricks with charcoal, and use a good liter fluid to start your coals. When the coals turn white, add more charcoal. Set the pan and roasting rack on the top of the bricks.

Place the turkey in the roasting rack with a thermometer in the breast, and another thermometer in the inner portion of the thigh. Keep the vents open on the grill, and place the cover in its normal position.

Baste and season as you would any turkey you roast in the oven.

Grill about 12 1/2 minutes per pound of turkey. A 12 pound turkey will take about 2-1/2 hours, and an 18 lb turkey will take about 3 hours and 45 minutes. With a large turkey, you may have to add charcoal briquettes occasionally to keep the grill hot.

When the thermometers reach 180 degrees the bird is DONE! Don't let the thermometers exceed 185 or the turkey will dry out. You will see that once the thermometers start to rise into the 120-150 degree range, the temperature will rise fairly rapidly. Keep an eye on the thermometers after they reach this point. The turkey will continue to cook for a few minutes even after you take it out of the grill.

Never add liter fluid to a hot grill! If the grill goes out, finish the bird in your oven.