I cut the spine out of this turkey so it cooks quicker on the grill. Lay it ribs down after coating it with butter , Olive oil and garlic herb seasons

Smoke at 275°-325° for three to five hours until internal temp is 165° baste with garlic butter and Olive oil every hour. Wait thirty mins to carve up and enjoy.

You can choose to brine a turkey as well, all you do is soak it overnight in the brine solution made of water, kosher salt, brown sugar, Worcestershire sauce garlic and onion. And whatever else you want. It's a good way to add flavor to your turkey without injecting and taking away from the turkey flavor too much.