Bruce Aidells, author of The Great Meat Cookbook (Houghton Mifflin Harcourt, 2012) and a leading authority on meat cooking, gave us this method for grilling turkey. He calls it "grill-roasting," because you're essentially turning your grill into an oven. The key is to set the turkey over an area free of coals so that it cooks by indirect heat (otherwise, you'll risk torching the bird). Other things to know: Be sure to fully thaw your turkey if you buy it frozen (it can take up to 4 days to thaw in the fridge). Using a grilling rack allows you to lift your turkey easily off the grill but also lets hot air circulate underneath, so the bottom of the bird gets nice and brown. The turkey will get quite dark as it cooks, but as long as you tent it, this isn't a problem--the skin is nice and crunchy but not burned. Then, check the temperature with both cable-type and instant-read thermometers, and on both sides of the bird, since charcoal grilling is less even than gas grilling. Lastly, if this is the first time you've grilled a whole turkey--or are unfamiliar with live-fire cooking, which by its nature is somewhat unpredictable--we recommend that you use the gas-grill version of this recipe.