Whole Turkey on the Grill

1. Brine turkey as directed on the jar. I did an overnight brine in the fridge using a brining bag (also available at William-Sonoma) which I placed in a big bowl in case of a leak.
2. Preheat oven to 350F. Remove turkey from brine, rinse, and place in a large enough oven-proof dish and tent with foil. There is no need to truss the bird, but you can certainly do it so that it looks pretty later.
3. Roast the turkey covered for 45-60 minutes.
4. While the turkey is roasting, get the charcoal started in the grill. I like to use a charcoal chimney to get the charcoal hot enough without using lighter fluid (this eliminates that funky taste you sometimes get with lighter fluid-started coals). Once the coals are hot enough, move them to the sides of the grill, leaving room in the center for an old pie tin to catch the drippings.
5. Carefully transfer the bird onto the grill, breast-side up and grill for about 1.5 to 2 hours (depending on your bird size) before checking the temperature with a thermometer.
6. When the turkey is done, carefully remove it from the grill (this may involve the use of 2 pairs of tongs) and let it sit on a dish covered with foil for 10-20 minutes to let those tasty juices re-distribute.
7. Carve, serve, and enjoy!