I do both, I use a Weber 22.5 OTG Kettle and a Smokenator insert. I cobble up something to hold the turkey about 2 inches below the normal food grate level. The turkey gets parked in a rib rack/roast rack dual purpose unit and that sits in a pan to catch the juices. I have two of the rib racks. About 2/3 of the way through the smoke, I take the second rib rack, invert it over the turkey. The handles of the two rib racks should match up. Makes it very easy to flip the bird, you just need to watch the tail of the bird for juices coming out. So I when I pick the bird up sitting in the two rib racks, I move it slightly so the butt is centered over the pan to capture juices during the flip. Then it's a 180 degree rotation on the horizontal axis. Set it back down in the pan and it finishes smoking breast down.
Since I am using the Smokenator setup, the heat is indirect but from one side, so I'll usually give the pan a 180 degree turn so it will cook the far side evenly. No heat coming from below, so the juices drain back into the turkey breast. I don't have much experience with cooking turkeys, but happened into this by chance. It, along with a couple of other tricks, really turned my turkey from average into excellent. I've eaten T-day Turkey for over 50 years and for the first time, I prefer mine to any I've tasted before. Not something I can say about many of the other things I cook.