Spatchcock and brine it

I've been smoking turkeys for quite a few years now on my BGE. I've had a lot of folks say it's the best Turkey they've ever had. That includes putting them side by side vs fried which is always delicious too.

Brine the bird. I usually do a 16lb for about 36 hours.
That's probably twice as long as some recommend but I've never had an issue.

1/2 cup salt & 1/2 cup brown sugar per gallon of water and ice. It takes about 6 gallons to submerge the bird depending on the size of your container / ice chest.
Lots of ice. You're keeping the bird cold for 1-1/2 days. If you need to add more ice later, do it in ziplocks so you don't dilute the brine.
2-3 oranges cut in half & squeezed
2-3 lemons cut in half & squeezed.
6 sprigs Thyme
6 sprigs Rosemary
Completely submerge bird.

Stuff the bird with everything listed above after removing from brine and before putting on pit.

Rub and inject bird with whatever flavor you desire.
I use Tony Chacheres Creole Style Butter injection and Tony Chacheres for the rub

Set your BGE up with a deflector and pan with a liquid in it. Beer or water.
225* - 250* until 165*
That normally takes about 15 - 20 minutes per lb

Enjoy

Buy one from greenburg. Say you did it. Profit.

Separate dark from white meat because they cook to different temperatures. Yes they tend to cook at about the right rates such that they finish at the same time but you can't count on it.

Brine 24 hours in a 2:1 ration salt:sugar brine. Add whatever else you like but that's minimum and honestly, about all you really need.

After brine pat dry, remove skin and season all. Again, with whatever you want but if you're looking for Texas BBQ smoked turkey type flavors make sure whatever you use has a little sugar in it. Not a lot, but some.

White meat goes to 135*F internal temp, wrapping foil with stick of butter and replace on pit, meat side down until internal temp hits 145*F. Remove and put in Yeti cooler or 150*F oven until ready to serve. Hold at least 15 min, so don't serve immediately.

Dark meat goes to 180*F internal temp then gets the same foil butter treatment but can go straight to the Yeti at that temp. Serve when you're ready.

Do NOT be afraid of poultry or pork cooked under 165*F. Pasteurization is a function of temperature OVER TIME. 165*F gets instant pasteurization. 145*F gets pasteurization in 9 min, hence the 15 min hold time. You'll never go back. Ever. EVER.