Fill a saucepan ¾ full with water.
Open the grill, turn one of the burners OFF.
Place the pan of water over the burner that is still ON.
Place the roasting pan with the turkey over the burner that is OFF and close the lid.
Every 30 minutes, turn the roasting pan to ensure even cooking.
Add a small amount of water to the bottom of the roasting pan as necessary to keep the drippings from burning. You want to make sure you get a delicious gravy!
Replace the water in the saucepan as needed to keep the convection environment going.
Use a grill thermometer and try to keep the grill at 350º - 375ºF. (I used my oven thermometer.)
My turkey was 13 pounds and took 2 ½ hours to get to the required 165º internal temperature. Remember, we live in California and it was a warm day.
Use an instant read thermometer to check the internal temperature of the turkey.
When the turkey is done, let rest for 20 minutes before carving. You can move it to the cutting board and tent with foil. The fruit and herbs in the cavity can be removed before carving or can remain, your choice. But they should be discarded, do not serve.
While the turkey is resting, make your gravy using the dripping in the pan.
Happy Holidays!