With all due respect for the Mad Max, turkey cooking on the egg can be very simple. I salt & pepper the bird, no brining, ice the breasts (although I question if it helps much) and cook at 350 dome until the thigh hits 180. The birds come out juicy, skin nice and crispy, and overall superior results compared to an oven baked bird.
The egg provides the magic by cooking in a near sauna condition. I don't open the lid until it is done. As there are many methods to cook anything, keeping it simple produces an excellent moist bird. Someday I will try the Mad Max method but I really question if there is that big of a difference in the actual taste of the bird.
Forgive me but I think many new eggers can be over intimidated when there is absolutely no reason.