Clean the turkey and keep trimmings, neck, etc. to the side for gravy

Mix 3 c of Lane's Signature Brine with 2.5 Gallons of water

Place the turkey in the brine and let sit for 24 hours in a refrigerator

After 24 hours pull the turkey from the brine and rinse well

Pat dry and place the turkey (uncovered) back in the fridge for another 24 hours to let the skin dry

After 24 hours take the turkey out of the refrigerator and place a Ziploc bag full of ice on the turkey breasts (this will help the breasts cook at the same time as the thighs/legs)

Prep your Big Green Egg for indirect cooking and set to 325°

I used a few chunks of hickory wood to add smoke flavor to the turkey

Place a drip pan half full of chicken stock, white wine, and your favorite aromatics to catch the drippings

Remove the ice from the turkey and rub all over with olive oil or softened butter

Liberally add the BBQ rub to your turkey

Stuff the turkey's cavity with the apple, lemon, and onion

Once the BGE is up to temp place the turkey in on the grilling grate over the drip pan

Check progress every hour waiting for the turkey to come up to 165° measured in the breast and thigh

When you check on the bird you can use a turkey baster to draw juices from the drip pan and baste the bird inside and out

I had a 14-pound bird for this cook and it took me 2.5 hours until it was ready

Pull the turkey when the temp measures 165° and allow it to rest 10 minutes before slicing and serving