No, not dry. I've settled into a citrus-brined turkey, roasted in a ceramic grill with hardwood lump and a piece of orange wood. This year it took 4.5 hours at

No, not dry. I've settled into a citrus-brined turkey, roasted in a ceramic grill with hardwood lump and a piece of orange wood. This year it took 4.5 hours at between 220-300 F (after stuffing with more citrus, encasing in citrus butter, basting twice with citrus butter). Besides an 18 hour brine soak (followed by water and then bourbon rinse), the key is to closely monitor temperature. Took it out when inner thigh was 173F. After taking off the grill, the breast meat reached 161F. Guests said it is the best turkey they've ever had.