In preparation for Qing my 1st Big Bird on Thanksgiving, I decided to practice on its 17# twin today. In short; brined 24 hours, patted dry, then herb butter (rosemary, thyme, marjoram, savory, sage, garlic powder, onion powder) inside the cavity, and under the skin. Cut up an apple, onion, lime, and 4 garlic cloves to slip inside then trussed her shut. S&P on the outside. 350 +/- for 3-1/2 hours over Grove lump and apple chunks. Was a DAMN fine bird!! We ate a bunch, then pulled and vac bagged the rest for the freezer. I've cooked a bunch of turkeys alot of other ways and rotisseried a chitload of chickens but was a little apprehensive about spinning a turkey for the holiday. Turns out if you just treat it like a big arse chicken, all will go well!