Hot coals underneath a grill. Cooking a turkey on a Weber gas grill may require a few more steps than traditional oven roasting, but results in a much crispier and well-browned skin over juicy turkey meat. Weber gas grills vary in size and accessories, but even the smallest should be able to accommodate a whole turkey.
Coat turkey with about 1 tbsp olive oil. Sprinkle with about 1/2 tsp of each of the herbs and seasonings, rubbing in until the turkey is evenly coated. Place a drip pan (preferable a disposable aluminum pan) in the bottom of your grill. If using a gas grill, light the burners on one half of the grill and heat to 300-350 degrees.
Brining your turkey in a salted and seasoned wet brine solution, or in a dry brine of kosher salt the day before grilling helps to infuse the turkey with more moisture. To add smoky flavor to the turkey, fill a smoker with soaked wood chips, such as hickory, or applewood into your grill's smoker box.
Mix together water and kosher salt in a ratio of 1 cup of kosher salt to one gallon of water in a large container, per instructions from the National Turkey Federation (NTF). Place the turkey in the container — it should be fully covered by the water and salt mixture.