300 degrees for about 3.75 hours on a 15 lb bird. Took it off at 160 breast. It was just a shady brook "natural" which basically means the 3%wt brine solution doesnt contain plutonium. It came out pretty good.
Of the 10 or so turkeys I've cooked, this was the first my dad had. He's always been a 28lb bird stuffed etc so it was fun to see his reaction to the texture of a smaller unstuffed bird.
I did put one chunk of Adler on the coals and it was gave the bird a lot smokier finish than I was expecting. I was expecting a very subtle smoke and while good, it was much fuller than I would want to serve for the traditional holiday bird.