Preheat an outdoor grill for indirect medium heat and lightly oil the grate.

Place turkey, breast-side down, onto the preheated grill. Sear on both sides until skin is golden to dark brown.

In a large roasting pan, mix water, bouillon powder, garlic powder, onion powder, poultry seasoning, parsley, and paprika together.

Place turkey, breast-side down, into the roasting pan and scoop seasoning mixture over top. Cover the pan tightly with foil and place onto the grill.

Grill until no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C). Remove from the grill and let stand for 15 minutes before carving.