Dry brine turkey for at least one day, uncovered, in the fridge. See http://www.thekitchn.com/how-to-dry-brine-a-turkey-cooking-lesso... for guidance, we used:

• Salt (1/4 cup)
• sugar (1.5 Tbsp)
• sage
• ground rosemary
• thyme
• black pepper
• garlic powder
• Smoked paprika
• smoked salt

Rub all over and under breast skin.

Prepare bird:

1-2 hours before grilling, remove turkey from fridge to bring up towards room temperature
Place pats of butter under skin

Prepare grill:

REMOVE TOP GRILL RACK - almost every turkey will be too large to fit on the top rack, and too large for the bottom rack without removing the top rack. Prepare grill for indirect smoking using the bottom rack, with steam and drip pans as necessary.

off-heat
2 pans - one for drips under turkey, one with water/beer for steam over coals

Keep grill close to 300°F

smoke: alder, apple, cherry, rosemary

Grill turkey, breast down, legs pointing towards heat

Brush melted butter; rotate bird periodically

10-12 mins per pound of bird; a 13 lb turkey took 2.5 hrs

tent with foil; let rest for 45 mins