My Thanksgiving Turkey on the Grill

Believe it or not, this is easier than it looks and in my opinion the taste cannot be beat. I got this recipe from "TennesseeTom". I promise it will be the moistest and most flavourful turkey you've ever tried. However, I wouldn't use a bird over 13 lbs. The bird in the picture is 12 lbs.

Directions:

--2 Days before

1. 1) Marinade the turkey for two days in a salt water (~1 cup) + brown sugar brine (~1 cup). Also toss in a few bay leaves and maybe some peppercorns. Try to m ake sure that the entire bird is submerged in the brine.
2. -- Day Of, take the turkey out of the marinade. Rub some olive oil all over the bird and then coat with a healthy layer of both sea salt and pepper. Now you are ready to start grilling.
3. Prepare your grill. Due to the size of the turkey you will most likely be better off using a Weber 22.5 inch grill vs the 18.5 inch. The key to grilling it is to make sure the bird is not directly over the coals. As normal fill start your coals using a chimney (see top right of picture). You will want to fill the chimney up completely. After about 15 minutes or whenever the coals are red and hot, pour them on one side of the grill. At this point you could add a drip pan to catch the greasy goodness (not shown in picture). Put the grill back on and place the turkey on the opposite side of the coals (see picture). Don't forget to keep the vents on the bottom open. Place the cover back on the grill but make sure the top vents are open and positioned on the same side of the turkey. We want the heat/smoke to rise up and pass over the bird as it leaves the grill.
4. Crack open a beer. You are in it for the long haul! A good rule of thumb is 15 minutes per lbs. After about half that time you will want to rotate the bird 180 degrees to make sure both sides face the heat for the same amount of time. In this picture the bird has just been rotated after 1.5 hours. During the cooking time check the grill every 20-30 minutes to make sure your fire has not gone out. Depending on the heat of your fire you will need to replenish your coals at least once. When I grill large cuts of meat I will usually replenish my coals every 1.5-2 hours. This can be tricky so be careful.
5. Once the entire cooking time has elapsed you may want to stick a themometer in the turkey to make sure its done. Whole chicken and turkey is safely cooked when the juices run clear and it reaches an internal temperature of 170F in the breast and 180F in the thickest part of the thigh. When its ready take the turkey off the grill and cover it in foil. Let it sit for 30-60 minutes before cutting and serving. Don't forget to cover your grill back up and shut the vents. You will be able to use the coals again next time.