Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
I am by no means an expert, but from what I have learned and attempted. It seems like the overall majority thinks if you are doing direct cooking you should spatchcock your turkey and lay it flat.
Temp anywhere from 325-350 Dome and make sure the grid is raised above the felt line.
As far as seasoning, think you can do anything you want based on family's taste buds, anything as simple as salt and pepper or a pre-made rub from a store or combo from your spice cabinet, Thyme, Rosemary, Oregano are kind of your basic TDay spices IMO.
I prefer the MadMax method, taking very soft (not melted) butter mixed with some of the same herbs above and rub it all over the skin before it goes on.
If you keep the bird whole, stuff it with aromatics, same spices, orange, apple, carrot, onion.
Cook to 160-165 breast and 180 Thigh If you keep the bird whole I also like Mad Max method to put a bag of ice over the breast meat after the entire bird has come up to room temp, that allows the breast and thigh to come up to temp together and be done at the same time.
Like I said these are the basics and sure you will get more input from others, you can do a search over on the right hand side of website.
Good luck and be sure to take pics to show it off and to ask questions if you need.
How did I do NOLA, DOC, Little Steven??? (my un-official mentors/BGE experts)