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Roast the turkey: The rule of thumb for cooking a turkey is 13 minutes per pound. So our 16-pound turkey was estimated to cook in about 3 1/2 hours. However, some factors like brining the bird, cooking with an empty (un-stuffed) cavity, and leaving the legs un-trussed will contribute to much faster cooking.
Place the prepared turkey in the middle of the grill rack, directly over drip pan, and replace the lid on the grill. Place a foil drip pan or a double thickness of heavy-duty aluminum foil between the two piles of coals. You can figure roughly 12 minutes cooking time per pound of turkey. Be sure to check turkey's doneness by using a meat thermometer. Breast meat is ready at 170 Â°F degrees, thigh meat at 180Â° F degrees. Maintain grill heat during cooking by adding 5 to 8 briquettes to both sides of hot coals every hour or as needed.