Don't worry so much about the time as the temp. Time varies based on ventilation, elevation, coals, and a variety of other factors. I would say start checking it at 2 hours and make sure you get the breast up to 160 degrees and the leg to 180 or so. It may be a bit red inside (pinkish) and that's okay. It means the bird is not OVERDONE. Which is a common mistake with cooking turkey and chicken. Buy a nice ThermaPen ($68 on their site) so that you know your readings are accurate.
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