1. Remove the grill rack and open the grill's bottom vents completely. Place 5 to 6 dozen charcoal briquettes in bottom; light, and heat until covered in white ash. Or, heat half of a gas grill set on medium-high.
2. Meanwhile, remove giblets from both cavities. Place breast down on a rack set in a large, disposable roasting pan with 1 cup water in the bottom. Rub turkey all over with butter, salt and pepper. Tie legs together with kitchen string to hold shape.
3. If using a charcoal grill, use tongs to push white briquettes to either side of grill, clearing a large, shallow, rectangular space in the center. Replace grill rack, and place roasting pan over hole. Cover grill and open vents. Roast for 1 hour.
4. Meanwhile, heat another 2 to 3 dozen briquettes in a chimney starter until they're covered with white ash.
5. If using a charcoal grill, remove turkey from grill and pour in hot, new white briquettes; use tongs to push them to either side. Using clean tongs or paper towels to protect the hands, turn turkey breast side up. Return to center of grill, replace lid, and continue roasting 45 minutes for a 12-pound bird, 1 hour for a 13-pound bird, or 1 1/4 hours for a 14-pound bird.
6. Meanwhile, whisk together ingredients for smoky-sweet glaze.
7. Remove lid and brush turkey with glaze. Replace lid and roast 15 to 20 minutes more, or until PERFECT ROAST® Thermometer pops up and a meat thermometer inserted into thickest part of thigh registers 180° F. Remove turkey from grill, cover loosely with foil and let stand 20 minutes before carving.

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