Pretty good ideas.....a few things to add....
IF you use a trash bag to brine, then set in ice in an ice chest, make SURE it's not a "scented" or disinfectant bag......a lot of them are impregnated with anti-stink chemicals nowdays & that WILL get into your food by way of the brine, which works by osmosis..........
better to find giant zip-locks 2 or 3 or 4 gallon size.....restaurant supply or large grocery should have them......
Whole turkey: 180f at fat part of the thigh, 155~160f at center of breast, avoid bouncing thermometer off bone, you'll get a weird reading.......
If you're getting heavy browning on the extremities (end of drums, tips of wings, top end of breast where neck would be ) then wrap some foil around those places for at least part of the time so they don't get burnt.......if the whole thing is getting dark brown & you still have aways to go, foil tent the whole thing so it stops browning the skin, leaving a few spots for the steam to escape......
Sorry, I have no pics, been sick as hell last two turkey days & the wife's family wanted oven the time before that.....
I do them in a pan, right down in on the charcoal grate, set on celery stalks short way across the pan under the turk, broth in the pan to keep moist, tuck a bit of foil around the parts that get close to the coals & the tips of things & charcoal all the way around..........
Higher heat 300~330f......a lot of times injected, not brined, but brining is really better for these, I'm convinced..............