I light my coals in a chimney an hour before the turkey is to begin grilling, as the set-up is rather time-consuming. I do this on the gas grill in order to minimize soot on my Weber 22", which I use for all my artisanal grilling.
(Yes, that is an authentic set of vintage Korean barbecue tongs [circa 1968]: a legacy from Pa Curmudgeon's legendary bachelor days which I use to handle hot coals.)
Then I haul the brining bucket from the garage refrigerator (yes, I have to pull out several shelves and let my beer sit overnight at the garage's ambient temperature; no sacrifice is too great for a masterpiece) and drain the turkey in the kitchen sink. Most recipes recommend rinsing the brine from the turkey. However, I rinse the turkey before brining, and my theory is that any residual brine will merely add flavor to the pan drippings, and hence to the inevitable gravy.
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