Here's my plan. I just ordered a heritage turkey, 16-18 lbs. I'm responsible for doing this bird on the grill for my family on T-day. So far from what I've been reading, sounds like I shouldn't brine it (they are already quite moist and flavorful), should rub it with oil, salt and pepper, no stuffing, and grill it something like 13 mins per pound, to an internal temp of 170? I was thinking to start it breast down for the first hour, and then flip it breast up for the rest of the time. Will try to keep the grill temp at 350 degress throughout.
How does that sound? We're using a mother-of-all-big-as-a-car gas grill to do this, which has a smoke box into which we'll put soaked apple wood chips. I'm told go to easy on the smokiness, since poultry absorbs it very efficiently.
We're also doing a "regular" turkey to please the skeptics, in the oven, but that's not my department.
We'll be 18 people.