Turkey (select any size that will fit your Weber kettle and allow approximately 1# per person)
Peanut oil
Salt
Pepper
MSG
Use Indirect Method.
Rinse turkey thoroughly with cold water, drain, and pat dry with paper toweling. Lock wings behind back, and tie legs and tail together securely. Rub entire bird with peanut oil, and season generously with salt, pepper, and MSG. Put turkey in roast holder and position on cooking grill directly over drip pan.
A 20# turkey will require about 11 minutes per pound (185˚F) to be well done. If the bird is stuffed, it is necessary to add 2 extra minutes per pound to cooking time.
Pop tells me he skipped the peanut oil, salt, pepper, and MSG part. He also never had a roast holder, so put the bird directly on the grill. He did use the indirect method, however.