Merry Christmas

Merry Merry! It is Christmas morning and we used the Fire and Flavor Turkey brine on the turkey with the turkey in the cooler in ice/water over night. We got up at 5:30am(not an easy task for me) and began preparations. Gary got the turkey inside and put it in a foil pan. I lit the grill at 5:55am. It was cold as you can see by the temp with a snowy mix. I used olive oil instead of butter on the turkey and used the reserve herbs from the brine on top. While filling the turkey and foil pan, I placed a bag of ice on the turkey's breast. I put 1/2 lime, 3 garlic cloves, a jalepeno pepper, an orange, apple, 1/2 onion, and a bunch of sage and thyme from my garden inside the turkey. I place all of the above less the herbs in a foil pan along with a carton of vegetable broth, carton of water and 1 celery and a carrot. Pecan chips had been soaked in water over night so we were ready to quickly load the grill. We opened the lid, Gary added the upside down plate setter, full foil pan, grate then the turkey. The temp was up to 550 when we opened the lid then it went down to 250 at 6:45am. Temp had been hovering around 280 and I put the open cap on. That lowered the temp to 250 so I took it off. Now at 8:30 we are at 265 and praying it will hold.