Cook a 16 lb. bird in 3 hrs. On your BBQ grill. Prepare your turkey just as if you were going to cook it in the oven (usually the directions call for 20 mins/lb. cook time) including stuffing, and generously sprinkle with season salt, or whatever you use on the outside of the bird.
Join two pieces of aluminum about 2 feet long by folding them together tightly along the long sides. Using one of those cheap aluminum baking pans, designed for turkey or lasagna with high sides. If you have a small wire platform, place it in the bottom of the pan, if not use a few stainless non-serrated knives as a spacer between the turkey and the pan. Now, place your bird in the pan. Use your homemade foil cover (if you have wider foil use that) and firmly secure it to the edges of the pan rolling excess tightly to lip on pan. Note: this method is not recommended for charcoal grills, as it is difficult to maintain even temperatures for 3 hours, and works best on three burner grills.
Light all three burners, and place pan on left two burners. Turn left two burners on medium for first ½ hour, while leaving other burner on low. Warming grate needs to be removed prior to closing on most standard grills. Close top of grill.
After ½ hour put all controls on low temp setting. This should be comparable to 350 to 375 degrees of a conventional oven. It is important to remember where the pop up timer is located, so you can depress the foil top at that location to see if it’s popped up. If your turkey doesn’t have timer, make sure temperature deep in the breast is 180 degrees.
Sealing the turkey in the pan in this manner simulates pressure cooking, expediting cooking time and keeps the bird juicy and tender. If crispy outside is desired, use turkey baster to remove most of the gravy from pan when bird is done, and turn up the temperature for a short while, but keep a close eye on it. You don’t want to ruin it at this juncture in the process.
Enjoy!