Build a hot charcoal or wood fire on your grill, or put your gas grill on high.
Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. Pat the turkey dry, then rub liberally with salt and pepper.
Place the turkey skin-side down on the grill and cook until the bird naturally detaches from the grill due to a nice deep char on the skin – about 20 minutes. Flip the bird by grabbing the drumsticks and lay it bone side down on the grill. For the charred skin that is now facing up, coat liberally with high quality olive oil or melted butter. Grill bone-side down about 90 minutes, adding charcoal 3 times during that period to keep the heat consistent. Turn the turkey over and cook and additional 20 minutes skin side down to crisp the skin and ensure it is cooked consistently throughout. It is done when thigh registers 160 degrees.
Remove the turkey to a cutting board and cover with aluminum foil; let rest for 15-20 mins before carving.