oh man it was the best. i brined it with a combination of salt, soy sauce, brown sugar, and black peppercorns. i did this overnight. the next morning, Thanksgiving Day, i took it out of the brine and let it dry for a few hours while i cook the sides. on the menu was sweet potato au gratin, creamed broccoli and wild mushrooms, squaw bread stuffing and a fennel salad. once the turkey was drying off i also put the coals on the grill. i laid down some vegetables in a sheet pan and used that as my pan dripping underneath the grill right below where the bird will go. placed the bird on the grill and cooked it til the meat thermo read 160 F....about 2 hours with the grill temp around 450 F. it turned out perfect. it was one of my juiciest birds i have ever cooked. i could not have planned it any better. i kept all of the bones and gizzards, once the meat was carved away.....so today i used them to make the best turkey stew i have ever made. i added the bones and such to a large pot to brown. i took them out and added some diced onions and carrots and let them sweat a little. i added the bones back to the pot along with some chicken stock and water just enough to cover the bones. the the stock i also added a few sprigs of sage, thyme and bay leaf. i let that cook and reduce for two hours. i then took the bones and herbs out and strained the carrots and onions. i pulled all of the meat that was left on the bones and added them back to the pot along with the now reduced broth. i added chunks of carrots, onions, cauliflower, and potatoes along with the turkey meat. i cooked that until the veggies were soft. ......so damn good!!!!!!!