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Looks great! What was the brine you used? Cooking temp?http://eggheadforum.com/discussion/1145474/the-herbed-poultry-brine-from-charcuterie-the-craft-of-salting-smoking-and-curing/p1 I kept the BGE 325 and it took about 2.5 hours then let it rest in a cooler for 20 minutes. The size of the turkey was about 6.5lbs.