Thanksgiving '15

The 13 pound turkey brined in a water, salt and sugar solution. I added some peppercorns, fresh sage and rosemary. Before I lit the grill, I had to improvise because of the heavy drizzle. The fire started easily though at 5:00. Before putting the turkey on at 6:00, I rubbed it with butter and sprinkled it with thyme and sage. The heat ran around 250 until about 1:00 when the internal temperature was 170. I sprayed is frequently with apple juice until I covered it in foil at 11:00 so it would get too brown.