I've been barbecuing the turkey on thanksgiving for 30 years. Turns out great every time . Here's my technique. I get a full basket of charcoal going. I made a rectangular of a piece of 2in sheet metal (I'm too much of a cheapskate to buy those baskets). It's 6"x 17" and I put in the center. I pour the hot coals evenly on both sides. Then I take about 6 cups of those used bits of charcoal (did I say I was frugal?) and spread them evenly on top of the hot coals. Then I take about 40 new briquettes and split them evenly on top of the used charcoal. That way I don't ever have to add additional charcoal (oh, did I say I was lazy, too?). I put the turkey in a pan so I can collect the juices because, it's all about the gravy imho. I don't bother with brining (lazy, remember?). I slather the bird with softened butter and only baste once or twice the first hour. I use a meat thermometer to determine doneness.