Definitely not the last. Brined the 12 lb organic non-enhanced bird in an Adam Perry Lang brine mixture of Apple Cider 1/3 cup kosher salt, and half a cup honey with orange slices and Simon Garfunkel herbs. cooked on my large at 350 with a little pecan smoke. legs and thighs cooked about 20 degs behind the breast. I pulled the bird at 165 IT in the breast and removed the legs and thighs and returned them to the grill. Just a short time and they were at 170. Everything came out perfect. Highly recommend spatchcocking your turkey, and the APL apple cider brine, as well. I used the heavy duty OXO poultry shears to spatchcock my turkey. Worked great very minimal effort, although it did take quite a forceful CPR move to flatten the bird out. Much stouter than your average chicken.