For this recipe, I used a 12-pound frozen butterball turkey. You can use any brand of Turkey you wish. The most important thing is to take your frozen turkey and place it in the refrigerator and allow it to thaw completely, that takes 4-5 days. Once your turkey is thawed, and you are prepared to cook, set up your grill and light your charcoal. Take the turkey from the netting and bag it comes in, rinse it thoroughly, and then pat it dry with paper towels. Remove the giblets and either uses them for stuffing and gravy or throw them away, do not re-freeze them. Once your turkey is patted dry, season it inside and out with salt, black pepper, and any other seasonings you desire. Pour the lit charcoal onto the unlit charcoal and then place your turkey directly over the foil pan and close the lid. Resist the urge to open the lid of the grill during the first hour of cooking, the turkey needs the skin to brown and get crisp to lock the juices inside the bird, once the first hour has passed, check your charcoal, and add more if needed. Remember the turkey must reach a minimum of 165 °F in all temperature zones, and that means the thigh and leg are going to be closer to 200 degrees by the time the turkey breast reaches pull temperature. You will need to have an instant-read probe thermometer to check the temperature.