I was asked to do the family turkey this year. I have smoked many bone-in turkey breast but never a whole turkey so doing a test bird today. 12.5# bird brined 18 hours and cut spatchcock style Brine consists of kosher salt, brown sugar, poultry seasoning, onion powder, celery salt, cajun seasoning, and a little cayenne powder. I like a little heat in my turkey. Just rubbed with some canola oil and black pepper before putting on smoker. Smoking on the Weber Smokey Mountain at 250 using Royal Oak lump charcoal and apple wood.