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Message: [QUOTE="Deepster, post: 3316354, member: 25"] 1) Brining a turkey (wet or dry) will help prevent drying out the bird. That's a scientific fact. When I make any poultry (other than boneless breasts), I brine it beforehand. It can't hurt and it's easy to do. 2) I would think twice about cooking a turkey on a Weber grill unless a) you are pretty damned confident you can control the heat and get it timed with all your other sides. If it rains, if it's cold and windy, if you don't pay enough attention, you could be sitting around the dinner table waiting for an extra hour for the bird to get up to temp. If you spatchcock it, that will prevent some of the issues with even heat distribution. 3) However you cook it, get a WiFi thermometer probe. That's table stakes. [/QUOTE]