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I live up in Canada, so our Thanksgiving was last month. I followed Alton Brown's Good Eats recipe to prep the bird, but cooked it on the Egg at 350 indirect, start to finish. Place the turkey on the grid with an aluminum pan beneath it on the plate setter to catch any drippings. Made a stock earlier with the innards and used the drippings to make the gravy. Best bird ever! Cooked much faster than I had expected, I think an hour earlier if I remember correctly. I let it rest a full hour before carving, in a covered roasting pan.