Thanksgiving Day Dinner Prep Suggestions

I'm doing a 20 lb turkey on the gas grill rotisserie tomorrow. Got the bird cleaned up and using the dry brine method this time. The bird is going into the outside fridge until later this evening when It gets injected. I decided to use an empty seasoning container to sprinkle the kosher salt on the turkey evenly and to keep excess salt from getting all over the counter I did it outside and I added a lil cayenne to the salt for a little kick and to also see where I haven't sprinkled salt.
Here's the suggestion I have for doing this...... wear goggles or be sure the wind isn't blowing into your face when sprinkling the seasoning containing cayenne pepper. Not good for the eyes! LOl........

Got any helpful suggestions you might pass on?