In my experience, IfI planned on roasting it whole, I left the skin on. I dries out too much if you don't. Plucking is a job but it's easier if you get at it right away. If you wait til the end of the day to do it, it's a PITA.
I've done my birds on a weber grill several times and they've always turned out good. ! make sure that the coals go around the edge of the grill, not under the bird. I roast it breast down so the juices run into the breast, not out. Also I don't over-cook it. Usually 2 hours is enough. You can over-cook a turkey into jerky.

Nowdays, I justfillet out the breasts and the wings and thighs. Much quicker than plucking. I roastthe breastson the grill or in a dutch oven. I take the wings and thighs and make soup out of them.