I spatchcock and then brine (usually a maple bourbon) mine for 24 hours. Pat it dry and put back in fridge uncovered a couple of hours. Then I punch dozens of little holes (I use my meat rakes) in the skin. I mix rub with butter and olive oil and apply it under the skin and on top and then smoke until IT of 120º and then go to 350º to crisp skin.
Why poke all the holes? The skin, as someone put it, is like a wetsuit. Poking the holes allows the fat to render and the skin to crisp. Here is a picture of my last turkey.