Rinse and drain rosemary bunches.

Mix together oil, minced rosemary, parsley and pepper; set aside.

To prepare turkey, remove and discard leg truss. Pull off and discard lumps of fat, and remove giblets. Rinse bird inside and out; pat dry. Rinse giblets, drain, and reserve for gravy. Insert a meat thermometer straight down through the thickest part of the breast to the bone.

In a large barbecue with a lid, mound and ignite 40 charcoal briquets on firegrate. When briquets are dotted with gray ash, about 15 minutes, divide in half and push to opposite sides of firegrate. Place a metal drip pan between coals. Add 5 briquets (10 total) to each mound of coals now and every 30 minutes while cooking. Set grill 4 to 6 inches above coals.

Place 3 or 4 rosemary sprigs inside the turkey cavity. Set turkey, breast side up, on grill over drip pan. Brush turkey evenly with oil-herb mixture. Push about 1/4 of the rosemary sprigs through grill so that they sit on and over coals; divide sprigs equally between two coal mounds. Add another 1/4 of the sprigs each time you add new coals (every 30 minutes) until they are used up.

Cover barbecue and cook turkey until thermometer registers 160F, 2 1/2 to 3 hours. Because temperature, heat control, and size and shape of the bird all can vary, start checking doneness after 2 hours. If parts of the turkey begin to get dark before the bird is done, drape those areas with foil.