Pat the turkey dry with paper towels.

Season the turkey liberally with salt and black pepper all over.

Tuck the wing tips behind the back.

Place the turkey on a wire rack set in a rimmed baking sheet.

Refrigerate the turkey for 8 to 24 hours.

Light all the charcoal and allow it to be covered with gray ash.

Pour out and arrange the coals in a crescent moon shape on one side of the charcoal grate.

Set the cooking grate in place and cover the grill.

Allow the grill to preheat for 5 minutes.

Place wood chunk(s) directly on top of the hot coals.

Remove the rack with the turkey from the sheet pan and place on the grill, with the turkey legs and thighs closer to the coals.

Cover the grill, situating the top vent over the cool side of the grill.

Cook until an instant-read thermometer registers between 165-170°F in the thickest part of the thigh and between 145-150°F in the thickest part of the breast, about 90 minutes.

Replenish coals after an hour if needed.

Remove the rack with the turkey from the grill and place over a cutting board.

Let rest at room temperature for 20 minutes.

Remove the wire rack and carve the turkey.

Serve immediately with gravy.