Last year, for the first time, I brined my turkey the night before Thanksgiving...and will do so from now on. I also cooked it on my Big Green Egg for the first time...but definately not the last!!! I gave it a very light smoke, had it on a poultry rest filled with apple juice, and cooked it for around 2 1/2 hours, took it off right at 160F then let it rest for a bit before serving....the juices were running off the cutting board, onto the counter and onto the floor as I carved it. I did a little butter basting of the skin during cooking process just to crisp and brown the skin nicely. It was, IMO, the best turkey I'd ever eaten and that feeling was unanimously shared amonst our guests. I'm using a commercial brine this year and will do as above but will stuff the turkey with fresh thyme and rosemary, apples, and an onion for a little extra aroma. Other than that little else will change. I'm using a 14lb hen (fresh), but would have prefered something closer to 16lbs in a young turkey, but my selection was limited. Anyone do the fried turkey thing? Any other culinary secrets out there?