I found this recipe in an old computer file - looks like it was thanksgiving 2003...(note that sometimes "done" temperatures sometimes dry things out, I now remove my chicken when it hits 161 - 165 as it keeps cooking...)
8 lb Fresh Turkey
Remove liver for foie gras
wash & dry and tie up bird
blend some unsalted butter, kosher salt, pepper, and a little ground chili ancho with your finger in a bowl and place it under the skin of the breast
brush on 1 tbsp oil with fresh thyme, rosemary and sage
place in roast holder in drip pan
25 Briquettes per side + 8 additional per hour
indirect with water pan in between coals
pear / mesquite woods in pan with herbs
11 - 13 Mins / lb = 88 - 104 minutes plus 30 mins to start coal plus 20 mins rest = 154, so plan 3 hours.
done 170 in breast 180 in thigh
Turkey at 6 = start grill at 3
Boil giblets with 2 coarsely chopped celery stalks, 1/2 onion cut in thirds and 1 inch sprig of thyme for 4 cups of stock
1/4 cup drippings and whisk in 1/2 cup flour of 1/4 cup corn starch. add 4 cups stock and stir 5 minutes.