Grill-Roasted Turkey on a Gas Grill
If you’re using a gas grill, leaving one burner on and turning the other(s) off mimics the indirect heat method on a charcoal grill. Use wood chips instead of wood chunks and a disposable aluminum pan to hold them. The total cooking time is 2 to 21/2 hours, depending on the size of the bird, the ambient conditions (the bird will require more time on a cool, windy day), and the intensity of the fire. Check the internal temperature in the thigh when rotating the bird at the 1-hour-and-45-minute mark. If the thigh is nearly up to temperature (the final temperature should be 175 to 180 degrees), check the temperature again after about 15 minutes. If the thigh is still well below temperature (145 degrees or cooler), don’t bother checking the bird again for at least another 30 minutes.

Follow recipe for Grill-Roasted Turkey on a Charcoal Grill through step 4, making following changes: Cover 3 cups wood chips with water and soak 30 minutes, then drain. Place soaked wood chips in small disposable aluminum pan; set pan on burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Turn off burner(s) without wood chips. Place turkey over cool part of grill and proceed as directed.