I've never brined, nor have I had a dry turkey!
I do baste regularly while cooking though. & I also have a drip pan with water in it both to stop grease flare ups & to humidify the kettle.
This year was a bit of a mess as much stuff is lost, strayed or packed from just moving house.
The "spigot" for the roti has vanished as have many of my spices or seasonings & all of my wood chunks & chips.
I went with a basic butter, honey & white wine "glaze/ basting liquid". Then slow cooked it in the smoker. No wood as that's AWOL too, just charcoal.
All I do is set 2 timers, one for the total time & another for 30 minutes.
Every 30 minutes & brush on whatever I'm using & cover the grill again.
The coals are my usual "Messy Snake", simply trapped between the 2 empty Webber baskets & the Cajun Bandit ring. I leave a gap at one end & dump burning coals into it from a small starter chimney which brings the kettle up to temp quickly but doesn't run hot for very long, combining quick start & slow burn. I normally space wood chunks about too, but not this time because they weren't available today.