Rinse the turkey, inside and out.

Pat it dry with paper towels and rub the inside with salt.

Place a quartered onion and the stalk of celery with leaves inside the turkey cavity; avoid adding traditional stuffing.

Set up a kettle-type grill with a disposable foil turkey-roasting pan on one side.

Push it to the side, molding the pan if necessary.

Fill the pan with charcoal and add hickory or mesquite chips if you desire a smokier flavor.

Light the charcoal and place the grill in position.

Put the turkey directly above the pan to catch drips.

Cover the kettle grill with the lid.

Cook the turkey for approximately 11 minutes per pound plus an additional 15 minutes, lifting the lid occasionally to keep the charcoal oxygenated.

Rotate the turkey 180 degrees halfway through cooking.

Ensure the internal poultry temperature reaches 170ºF for a perfectly smoked barbecue turkey.

Let the turkey rest for a few minutes before carving and serving.