Thaw the turkey completely
Remove giblets and neck
Pat the turkey dry
Trim excess fat
Season the turkey inside and out
Rub the skin with oil or melted butter
Preheat the grill for indirect heat
Set up a drip pan under the turkey
Maintain a steady medium heat
Place the turkey on the cool side of the grill
Close the lid
Grill until the internal temperature reaches 165°F in the thickest part of the breast and 175°F in the thigh
Rotate the turkey if needed for even cooking
Baste occasionally if desired
Avoid frequent lid opening
Remove the turkey from the grill
Let it rest before carving
Carve and serve