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1.
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Brine turkey as directed on the jar.
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I did an overnight brine in the fridge using a brining bag (also available at William-Sonoma) which I placed in a big bowl in case of a leak.
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2.
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Preheat oven to 350F.
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Remove turkey from brine, rinse, and place in a large enough oven-proof dish and tent with foil.
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There is no need to truss the bird, but you can certainly do it so that it looks pretty later.
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3.
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Roast the turkey covered for 45-60 minutes.
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4.
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While the turkey is roasting, get the charcoal started in the grill.
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I like to use a charcoal chimney to get the charcoal hot enough without using lighter fluid (this eliminates that funky taste you sometimes get with lighter fluid-started coals).
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Once the coals are hot enough, move them to the sides of the grill, leaving room in the center for an old pie tin to catch the drippings.
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5.
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Carefully transfer the bird onto the grill, breast-side up and grill for about 1.5 to 2 hours (depending on your bird size) before checking the temperature with a thermometer.
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6.
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When the turkey is done, carefully remove it from the grill (this may involve the use of 2 pairs of tongs) and let it sit on a dish covered with foil for 10-20 minutes to let those tasty juices re-distribute.
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7.
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Carve, serve, and enjoy!
