Not wasting my beer like that! Actually we are at the Inlaws for xmas so todays leg of lamb in on BBQ. Using gas rather than charcoal though…its raining and horrible out!!
They’ll be hard to find but ‘restaurant grade’ charcoal is the best as it burns at a good constant temp for longer meaning less refilling. But whatever charcoal will do as long as it’s not ‘easy light’.
Spatchcock (excuse me) the turkey too, it’ll cook in half the time (really) and be more even. It’ll make it far easier to do on the BBQ if it fits.
Weber briquettes burn quite slowly for a long time. I’d probably split the coals to each side and put a foil container of water between them. Make sure the turkey is above the water not the coals. Try not to put too much fuel in at a time to control the heat – don’t want to burn it but equally don’t cook too low or it’ll take forever.
I’d slit the skin at one end over the breast and stuff thin slices of orange all under it and pack it in. Might be worth sticking a load of chopped onion in the cavity too. Should keep it moist that way.