Heaping the Coals

• The bird is roasted upright on a wooden spit, covered with foil to make it sanitary. Spread the area beneath the spit with heavy-duty aluminum foil, then invert the can over your impaled bird and cover it with burning coals. Mound more coals around the edges, and then wait, without peeking, as your bird roasts. If you follow the "12-12-12" rule, cooking a 12-pound bird inside a 12-gallon can with 12 pounds of charcoal, you can expect a cooking time of 2 to 2 1/2 hours.

A Few Refinements

• The only way to judge the bird's doneness -- without frequent peeking -- is with a probe thermometer with an extra long cable or remote monitor. Insert the probe into the thickest part of the thigh before you start cooking. The bird should reach an internal temperature of 165 degrees Fahrenheit. Truss the turkey with cotton twine to hold its shape; otherwise, the wings and legs might fall off under their own weight once cooked. Slide a Bundt pan over your spit to catch the drips as the bird cooks, if you wish to make gravy.