This is what I do with chicken/turkey.
Simple brine. For each gal of water, 1/3 cup salt, dark brown sugar. Tsp, granulated garlic, onion, and ginger.
Brine overnight, 24 hrs is better.
Remove, rinse, pat dry. Put in fridge uncovered overnight to help dry out the skin (helps w crispy skin).
I like a simple flavor profile on my turkey, so I sprinkle skin with bk pepper, garlic, and onion powder.
I lift skin off the breast and push a few pats of butter under the skin.
On my GMG, I smoke for 1 hr on the 150* setting. I also use a
AMNTS for the duration of the cook to add more smoke flavor.
After 1 hr, I bump the pit temp to 250. When my IT hits around 155* I bump temp to 350* to crisp up the skin. When I reach a IT of 165* breast, 170* thigh I pull it and let it rest for 20 minutes before carving.
I highly recommend getting a good digital thermometer like the maverick 732, to monitor both pit and meat temp.
My Daniel Boone's meat temp probe is spot on. However, the temp in the pit is 30* higher than the set temp.
Its common for set temp and actual pit temp to vary, thus a good dual probe therm is mighty handy.
Good luck... and :welcome1: