I buy a brined-in-the-bag fresh turkey from Trader Joe's.

I just brush the skin with olive oil and then hit it with a dry poultry rub...same recipe I use when I do beer-butt chickens...and indirect grill it at 325 for 15 minutes per pound. Start it with a mild wood smoker pouch (usually apple)...gives the skin a great color and mild smoke flavor, but not quite as strong as fully smoking the bird. (Smoking would require me to wake up too early. )

Tent it, let it rest for 30-45 minutes, carve, and serve. Always comes out flavorful and juicy. Thank you, TJ's. I'll never brine a turkey myself again.

I pay about double the price of a Costco frozen turkey...$1.99/lb vs. 89 cents or whatever...totally worth every penny.

The only potential modification I'm considering this year is removing the bird from the brine tonight. There's some discussion that this will allow the skin to get crispier, but won't affect the meat. I need to do some googling...I've had 3 perfect turkeys in a row so I'm hesitant to change the process.