Great thread! Thanks guys for all the tips. I didn't know what I was going to do for the holidays. Yesterday I hit up Whole Foods for some Dry Aged ribeyes (new Jumbo Joe, have to break it in right) and my girlfriend shows up at the meat counter with a 10lb fresh turkey. The label says less than 4% water added. I figure I'll still do a brine, and get it on the grill on Thursday. I've never taken on a project this big for slower cooking, and we might have a few traveling friends over since none of us can make it back to our families.
One of the posts above showed a kettle with the coals on both sides of the bird. Is that the suggested method? I'm going to be using the new Jumbo Joe 18" grill, so I'm not really sure how to set things up. Should I grab a pair of those charcoal baskets? I like the look of that Williams Sonoma turkey gravy base, picking that up tomorrow!