Visit our step-by-step photo tutorial for this recipe. You will need a kettle grill with a lid that's at least 22 inches in diameter, such as a Weber. You will also need a chimney starter, trussing supplies, a bag of best-quality charcoal briquettes, and a disposable heatproof aluminum roasting pan.
If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.