I posted this somewhere else, but I'll post it here too. I used my large BGE.
I started off with a 17 pound frozen regular grocery store turkey.
1. I brined it overnight with a version of Alton Brown's brine with a few of my own ingredients, mostly herbs.
2. I then injected the breasts with a mixture of butter, onions and herbs that I simmered together for a while, strained and then cooled.
3. Next I mixed more butter, herbs and garlic together and rubbed all over the outside and under the skin.
4. Inside the cavity I added a few rough chopped onion pieces and some whole garlic cloves.
5. Over most the bird I placed a herb infused, butter drenched (getting the theme here?) piece of cheesecloth.
6. 30 minutes prior to going onto the Egg I iced down the breasts with a ice filled one gallon ziploc bag placed on top.
7. I put the turkey in the Egg at 325* with Royal Oak lump and a little hickory and apricot for smoke.
8. After 45 minutes I basted the cheesecloth with more herb butter.
9. After another 45 minutes it got another basting.
10. Once the thigh hit around 145* I pulled the cheesecloth off to get a nice color.
11. I pulled the turkey off the Egg when the thigh hit 162* or so and the breast was slighty higher, maybe 168*.
12. After resting for 30 minutes or so I carved it up. Wow, it was juicy and delicious!
This technique is a keeper. I think next time I'll go with a spicy, buttery turkey by adding some chile peppers to the brine and some hot sauce in the injection.
