It looks like you're new here. If you want to get involved, click one of these buttons!
i inject "Birdseye" brand chicken broth into all the meaty areas, rub the seasoning (your favorite rub) under the skin & some on top of the skin, after rubbing the outside with olive oil.
Cook @ 300F indirect, using a plate setter with legs up, aluminum lined drip pan on the plate setter, grid on top of the legs, then the Turkey. Use maple or apple wood chips that have been layed on the edges of the lump. Allow the fire to get established before putting on the Turkey. close the lid & DON'T open it till internal temperature on your remote thermometer reads 180F ( inserted into the thigh without touching any bone) or 170F in the breast area.
your turkey will be juicy & ready for carving after 15-20min resting time.