When buying a turkey, allow 3/4 to 1 pound turkey per person that will be ample for second helpings.
If you buy a frozen bird, thaw it in one of the following ways: To defrost turkey in refrigerator, place bird on a tray and partially open or puncture plastic wrap.
Store in refrigerator, allowing 2 to 4 days (or about 24 hours for each 6 pounds of turkey) for it to thaw.
To thaw turkey at room temperature, place unopened plastic-wrapped turkey in a large paper bag and set aside.
Allow about 1 hour thawing time per pound.
To thaw turkey in a hurry, place unopened plastic-wrapped turkey in a pan of cool water; change water frequently.
Allow about 1/2 hour thawing time per pound.
Remove neck and giblets and reserve for other uses; rinse turkey and pat dry.
Prepare your favorite stuffing, allowing about 3/4 cup stuffing per pound of turkey for birds that weigh up to 14 pounds.
For larger birds (15 pounds or more), allow about 1/2 cup per pound.
Fill neck cavity of bird with stuffing; fasten neck skin back with a skewer.
Lightly stuff body cavity; secure opening with skewers and lace closed with cord.
Tie legs together and tie wings to body.
Bank 20 to 25 medium-glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Place bird in center of grill, breast-side-up, directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Roast bird for about 15 minutes per pound or until meat thermometer inserted into fleshy portion of thigh (but not touching bone) registers 180° to 185°.
Add 5 or 6 briquets to each side of fire every 1/2 hour to maintain a constant temperature.
Brush bird frequently with baste during the last 1 1/2 hours of cooking.