1. Empty the turkey cavity of the giblets and neck, then rinse it out with cold water. If you prefer your turkey without excess fat, trim the flaps around the neck and large cavities, then dry with paper towels.
2. Insert your fingers between the skin and the breast, and gently separate the two surfaces. Repeat the process for the drumsticks. Ensure to do this carefully so you don’t break the skin.
3. Combine the herbs, spices, and seasonings in a bowl, and rub it generously over the turkey. Do the same for the skin slits at the breast and drumsticks. Then, loosely tent the bird with foil and keep it overnight in the fridge.
4. When it’s time to cook, set the grill to preheat to 375F, and grease the rack. Then, transfer the turkey from the fridge to the grill and cover the rack. Leave it undisturbed for two and a half hours, or until the probe thermometer hits 180F.
5. Take the bird down and let it rest for 10 to 20 minutes, then serve as desired.

For more directions, watch this video.