Hello, I'm new to the site and new to smoking. Tomorrow I am going to smoke my first turkey.i have a master built 30" gas vertical smoker. I was originally going to smoke it at 275 but after reading and searching through This site, I saw Spatchcocked and thought that looks like it would smoke / cook more evenly. With my 30" and a 20 lb turkey, would I be better off leaving it whole or Spatchcocked? Would it even fit if I Spatchcocked? If not, can I just finish splitting it and put it on 2 different racks? Or just leave it whole? Also with cooking temperature, I have read people doing from 225 and then crisp it in the oven on down to 300 - 325 so the skin is crispy. What would give me the best results with this 20lb. Bird? Some people also say brine it and some say not to. Is there a huge Difference since most frozen turkey are brined in the package? Is dry smoking better vs water / juice in the pan? Lastly, when I have oven roasted turkey, I put olive oil and butter on the skin for crispness and taste but, reading here it seems people just leave it dry? What is the better way? Thanks everyone. I have a lot to learn!