Here you go right from my cook book! I prepare a turkey this way every year! B.B.Q. Turkey David Herzog 1 Turkey, up to 30 lbs. ¼ c. garlic salt 1/8 c. coarse ground black pepper 2 Tbs. chili powder 1 tsp. cumin 22 ½” Weber B.B.Q. 5 lbs. Royal Oak charcoal Defrost turkey. Mix garlic salt, pepper, chili powder, and cumin in a small bowl. Rub pepper mix all over the turkey, inside and out. Start coals and place in 2 piles, one for each side of B.B.Q. (about 30 coals each pile). When coals are white, place turkey on cooking grill in the center, between the 2 piles of coals and cover. Cook 10 minutes for each pound. DO NOT lift the lid to look into the B.B.Q. to check the bird. After coals have burned out, check for doneness by slicing a small cut between the leg and thigh. Bird is done when juices run clear, about 3 ½ to 4 hours.