Seeing as today was Turkey day in Canada, I decided to do the turkey some justice (as in they always taste way to dry when my sister in laws cook them). Soaked the bird in brine for 16 hours, then let it warm up to room temperature before tossing it on the Q. Rubbed it down with olive oil to help keep it moist, no additional seasoning. Used a 30/70 mix of olive oil and apple juice to moisten during cooking. Total cook time 6 hours, bird weight was 12.3 lbs.