Remove the neck and giblets from the turkey and turk the wings under the turkey. You can tie back the wings of the turkey if you prefer.
Place the turkey in a foil roasting pan. Pour the chicken broth into the bottom of the roasting pan.
Rub the butter all over the skin of the turkey.
Mix together the garlic powder, salt, pepper, paprika and dried thyme leaves. Rub this mixture on the outside of the turkey.
Turn off the middle burner on the grill and then place the turkey on the grill over indirect heat with the lid on the grill closed.
Cook the turkey based on the size of the turkey and use a meat thermometer to ensure that the turkey reaches an internal temperature of 165 degrees Fahrenheit.
A 12-15 pound turkey will take approximately 2 to 2 ½ hours. A 15-20 pound turkey will take approximately 2 ½ – 3 hours. A 20-24 pound turkey will take approximately 3 – 3 ½ hours. Check the turkey every 30 minutes and add more broth if needed.
Remove the turkey from the grill and let the turkey rest for 20 minutes. T
Move the turkey to a serving platter, carve and enjoy!
Notes
To thaw a turkey properly, allow 24 hours for every 5 pounds of turkey to thaw in a refrigerator.