In the oven, or over divided banks of charcoal on the Webber, with a drip pan underneath, brush with butter, add herbal compound butter under the skin, place in a 425 degree oven or place on the Webber, cook for 12 mintues per pound, then start checking the meat thermometer (that stays in the bird while it's cooking). Remove when thermometer reads 165' F. No basting, no fussing with it once its roasting.
Let rest for 20 minutes. Carve by removing whole breasts, legs, wings, and carving the meat off of the back. Slice breasts against the grain so everyone gets skin, and beautiful slices.
This technique gives me outstanding results with crispy skin, great color, succulent and tender, rediculously juicy, great flavor. Downside, get asked to make this for, friends, pot-lucks, and a couple weddings.
With the Webber Kettle, I also place a combination of apple, birch, and maple on the charcoal, both to protect the bird from direct radiant heat, and to create wonderful smoke.
Sometimes, I put the carved bird into the roasting pan, and pour that juices from the drip pan over the meat. Let it sit in the fridge overnight, and heat to 145' F. before the meal. It cause that smokey flavor from the juices in the drip pan to permeate all of the meat. The meat is also saturated with the juices, making it so that flavor explodes in your mouth with every bit. People rave about that.
The carcass is always made into turkey soup.
Seeeeeya; Chief Longwind of the North