Wanted to do a test turkey to see if Thanksgiving turkey on the Egg would be an option in my wife's eyes. She isn't big on smoked foods, so I did only charcoal, and it was mostly leftover from a previous run of doing a pork loin, so that the smoke flavor would be mild. Just a basic Harris Teeter Turkey (12 pounder), thawed, some salt and pepper on the skin, and that was it. I roughly followed the directions here: http://www.nytimes.com/2004/11/17/dining/172TREX.html
but I added some water to the drip pan for extra moisture, and when I let it rest I let it sit longer than 10 minutes.
Took about 3 hours and came out pretty good. I notice that one side was done earlier than the other ( I am glad I pulled the probe and stuck it in the other side), next time I need to do a full chimney of coals and make sure they are well scattered, I think one spot caught first and got going hotter sooner which pre-cooked that area. (it wasn't by the hinge, it was front left). My wife was happy that it was a "pretty" turkey and that it was moist without a ton of smoke flavor, so it is definitely a go at this point for Thanksgiving which frees up the oven for other things. May try the Mad Max method unless my wife finds some other recipe she wants to try more.