Place two beds of coals opposite each other against the edges of the bbq, not too large a pile.

Between the coal piles make a drip pan of aluminum foil.

When the coals are ready, place bird on grill, and cook with dampers on low.

Position grill in such a manner that the handles are over the coals. This way you are able to add coals as you cook, without lifting the grill.

By placing a thermometer between the thigh and body cavity, you'll be able to tell when the bird is done.

It may be necessary to cover the bird with foil, to prevent overcooking of the skin. It works excellently.

A 20 lb. bird took about 2 1/2 hours. Be sure to cook it slowly.

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From WP:

How to Bar-B-Q a turkey?
I use a kettle barbecue (Webber) and the "indirect method of heat."

It takes about 11 minutes per pound to cook a turkey, but depending on air temp. and wind, it might take a little longer, ALWAYS use a thermometer to insure that internal temp is 160 degrees in the thickest part of the turkey.

You have to start with a thawed turkey, do not stuff. If you wish to add flavoring to the bird, rub the bird inside and out with the flavoring of choice the night before, wrap in a clean plastic bag (small white garbage bag-the unscented kind) and let set in the refer over night until ready to cook. I just use season salt, but you could use Cajun, or whatever.

Use about 2 pounds of charcoal to start per side of the kettle. When the coals are hot, place the bird in the kettle and close the lid. Place a foil pan on the charcoal rack between the coals to catch the drippings. Open the dampers to allow the most heat to develop and check about every 30 minutes to ensure the coals are still burning hot, as the coals burn down, add more briquettes as needed to maintain Max temp. When you near the time when the bird should be done, start checking the internal temp and when it reaches 160 remove the bird from the barbecue.

I like to smoke my birds and do this by adding small pieces of Alder to the coals as soon as the bird is on the grill. I use green branches about the size of my finger to make the smoke. You can use fruit wood or any other good "smoking" wood that you might have available. If I see the smoke "dying" down I will add more wood to maintain a large volume of smoke until the bird is done.

The juices caught in the drip pan make excellent gravy, if you do not get ash in it. But if you do, pretend you are in firecamp.

Once you do one bird on the Webber you will never want to use the oven again!