Think I got this turkey thing down. Cut the spine out and put in treagers brine with an orange and about two cups of bourbon Tuesday night. This morning I fired up the green mountain grill took the turkey outta the brine patted dry and rubbed with a 50/50 butter and grand mariner, and treagers turkey rub. 225 for the first hour basted with alil more butter booze mix and bumped up to 275° Till internal temp hit 160°. Most juicy flavorful turkey I’ve ever had