Apple Brined Turkey

Frank the Tank

OK, got my Nana and parents coming over tomorrow night and I decided to do Thanksgiving in August. Nice and humid here this time in Arkansas.[p]Anyways, I followed the directions for apple brining a turkey from the BGE forum cook book and was wondering if I could get any tips on the cook part. [p]I'm planning on putting on using a place setter at 225 grill temp and putting the turkey on a vertical roaster filled will 7oz beer, 1/2 onion, 1/2 lemon, garlic powder.[p]Never done this before, so I'd really appreciate any suggestions/hints (don't do it for me, do it for Nana)...If I am missssspelling anything, please excuse me I've had a few.[p]OK, I'll hang up and listen.[p]Thanks

SyraQ

Frank the Tank,[p]I usually do turkey at a higher temp. 325-350. You might dry it out with a temp that low.

Frank the Tank

SyraQ,
How long per pound?
If there's anything I don't want, it's a dried out turkey.

Puj

Frank the Tank,[p]At 350F with an indirect setup (drip pan is perfect) you should plan on 12 to 15 minutes per pound. It is key to monitor the breast temp throughout the cook. Pull the turkey when the breast temp is 155F to 160F. Tent for 15 to 20 minutes, then slice away.[p]Puj