Weelicious

0 Remove turkey from brining liquid, if applicable, blot with towels and allow to air dry for 30 minutes. Then coat with oil. If you didn't brine your turkey, then season it with salt and pepper after coating in oil, but I highly recommend brining!
1 Heat the grill to 350°F. If your grill has 3 burners, turn on the 2 outside burners, leaving the middle off. If your grill has 2 burners, turn on only one. Your goal is to get the grill heated to 350°F, but for the turkey to sit in indirect heat. 
2 Place the turkey on a baking sheet lined with a cooling rack. Place the baking sheet on the section of the grill that is turned off so the turkey is not sitting over direct heat. 
3 Cook the turkey for 90 minutes, rotate the pan, and cook an additional 90 minutes, until the turkey is at an internal temperature of 160°F when checked using a meat thermometer and the skin is golden brown. 
4 Remove from the grill and allow to rest for 30 minutes before carving. Serve with gravy and cranberry sauce.