And, can't wait!!
I am readying to drop a 14# "pre-brined" spatch turkey for a raised direct cook on my LBGE that is settling-in around 375. One of you good folks suggested throwing the fresh herbs directly onto the fire to smoke-infuse the flavor into the bird. I'm going to give that a shot + one chunk of apple wood. I also peeled-back the skin and put some laid some herbs directly on the breast (which I have been icing-down for about 30-minutes) and we'll let those hang-out throughout the cook.
So....I think I've covered all the bases.
I'll circle-back with an update in a few hours!