Without a doubt you can do the whole thing on the grill. I’ve done that multiple times. I think I ran a little hot on this one, so the white meat was done in a little less than four hours, but some of the dark was still a little soft. I didn’t use the electric to cook the bird at all, just to keep it warm once I decided it was done (at 1:00 or so).

I use a chimney starter to light my charcoal; next time I’ll fill it only 2/3 of the way, which will keep the temperature down and the bird turned more frequently. And I think a smaller bird works better, as is the case with frying too.

I wouldn’t mind trying something like this myself, and not just on the holidaze. I likes the turkey. But while I have a weber, I don’t have a smoker. Do you think the whole thing would work on the grill? And what are we talking, four or so hours?