Set up the grill for direct heat at 300 to 325°F with charcoal and one small piece of pecan.

Season the tenderloin all over with the salt, pepper and garlic blend.

Cook over direct heat, 45 minutes to 1 hour, until the thickest part reads 155°F. Go by the thermometer, not the clock.

Pour the melted butter over the turkey and rest it covered on the counter for about 30 minutes. The probe should read 164 to 165°F after the rest. Slice thin.

Bring the juice of the orange and lemons, the orange juice, the brown sugar and the salt to a boil in a saucepan over medium-high heat.

Add the cranberries and diced apple. Bring it back to a boil, then reduce to a simmer.

Stir in the Cointreau while the sauce is still cooking so the alcohol cooks off. Simmer for 5 minutes.

Chill until thick.

While the turkey rests, cut the rind off the cold brie. Let it soften almost to the point of melting in a warm kitchen.

Whip with a hand mixer on high until it looks like whipped cream.

Slice the sourdough 1/2 to 3/4 inch thick. Toast to golden brown. A toaster on setting 3 does it, though yours may differ. For more flavor, brush the slices with olive oil and grill them.

Spread each slice with whipped brie, add a slice of turkey, spoon on the cranberry apple sauce and finish with fresh thyme.