I lit the fire @ 5AM and put the 12.5 lb turkey on at 6AM. The turkey soaked all night in my usual brine and stuffed it with an onion, rosemary branches and sage sprigs. I used Mesquite wood which kept the fire above 250. Every time I feed the fire, I sprayed the turkey with apple juice. I added the mac and cheese about 11:30, and the turkey was up to temp abut an hour later.
