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Prepare a grill for high heat cooking, allowing grill temperature to reach 500F.
Pat turkey dry inside and out with paper towels.
In a small bowl, combine salt, chili powder and pepper.
Loosen skin over turkey breast meat with your fingers and work a little of the salt mixture under the skin and over the meat, smooth skin back in place.
Sprinkle remaining mixture over skin and in turkey cavity.
Tie legs together with kitchen twine and tuck wings under body.
Place on a rack set in a large roasting pan.
Prepare the grill for indirect cooking by turning off one of the burners or by arranging hot coals on one side of the grill.
Place turkey in the roasting pan over the burner that is off and turn remaining burners to medium (keeping grill temperature at 350 to 375F). If using a charcoal grill, replenish coals as necessary to maintain a steady temperature.
Cover the grill and cook turkey, adding 1 1/2 cups of the broth to the roasting pan after 1 hour and again after 2 hours, for 2 3/4 to 3 1/4 hours total, or until an instant-read thermometer inserted into thickest part of thigh, without touching bone, reads 165°F (about 13 minutes per pound).
Transfer turkey to a carving board and let rest for 30 minutes before carving (while preparing gravy).
Pour drippings from the roasting pan through a fine-mesh strainer into a glass measuring cup and let sit for 1 minute; spoon off any fat that floats to the surface.
Melt butter in a medium saucepan over medium-high heat.
Whisk in flour and cook until smooth.
Add remaining 2 cups broth and pan drippings and whisk constantly until smooth.
Cook, stirring frequently, until gravy thickens, 3 to 4 minutes.
Carve turkey, transfer to a platter and serve with gravy.