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[Hank D Thoreau]

That is what I do on my Weber. I try to keep the temperature in the low to mid 300 range. I have used smoke woods before but my grill is seasoned real well and gives me good flavor with just charcoal.

[02ebz06]

Spatchcocked ours.

Forgot to add the plate yesterday.

[Bar-B-Lew]

that turkey looks great

[Clonesmoker]

Sorry a tad late on this. Did the Alton Brown brine. I used Vegetable stock instead of Vegetable broth though. I filled the cavity with a granny smith apple, yellow onions, celery, carrots, along with sprigs of thyme, rosemary and some sage. Sprinkled the skin with Weber beer can chicken seasoning. I softened a stick of butter and added some of the bear can chicken seasoning and some pepper. I rubbed it under the skin. I started at 250 for an hour breast side down and then turned it over and finished it at 325 in another 2.5 hours. I did baste the skin with butter. Fresh turkey was 14.5 lbs. Probably the most flavorful turkey I have ever had. When I pulled the therm out of the breast the it was like a geyser!  Let it rest for about an hour covered. Skin was crispy and had plenty of turkey fat and drippings for gravy. Will have to do this again!!