Remove the neck and giblets from the cavity of the turkey (if desired, save to make gravy). Dry the skin of the turkey with paper towel.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Family Q barbecue, set up your barbecue with a convection tray and a trivet.
Dry the skin of the turkey with paper towel. Rub the skin with olive oil and season with salt and pepper.
To calculate the cooking time for turkey, allow for 20 minutes, plus an additional 20 minutes per kilo. For example, for a 5kg turkey allow 20 minutes plus 5 x 20 minutes for a total of 120 minutes.
Roast the turkey over indirect medium heat for the required cooking time or until the internal temperature has reached 71°C. The internal temperature will continue to rise 3°C to 6°C while resting (final doneness temperature for turkey is 74°C).
Once the turkey has cooked, leave to rest for 20 minutes before carving.