Need advice on cooking whole turkey

USE AN INTERNAL PROBE  MEAT THERMOMETER. Go by the BGE recommended breast meat temp of 160 F, thigh temp of 170 F.  Get the egg to 350 F and cook for 12-15 mins per lb.  -in my experience 15 mins per lb has been a bit on the high side.  Also, make sure that the bird is completely thawed.  Everyone says brine, I never do and my birds turn out perfect using time and temp guide for indirect cooking.  Stuff the cavity with grapefruits, lemons, lettuce or oranges- cut them up.  Put a little butter between the skin and the meat wherever you can and make sure the bird is dry when you  put on the grill and put a little olive oil on it once you have it on the grill.  Have a drip pan with a little water, an onion, celery, one garlic clove minced up and a shallot chopped up and a little white wine for gravy if you want.  Ridiculously good!

Check with a  probe thermometer after about four hours of cooking.  that's a BIG bird!

if you can, use a digital meat probe thermometer that you leave in the thigh so that you don't have to keep lifting the lid up- you just go outside and glance at the temp display.

lastly, if you do use a handheld meat temp unit that doesn't get left in be sure to WASH it with HOT soapy water after EVERY time you use it.  when it touches undercooked meat and gets left out, bad things happen.  I know of someone who didn't follow this advice when he made chicken and let's just say that the consequences weren't pretty.