Spatchcock the turkey. Do yourself a favor and use poultry shears. Save the backbone and the giblets for gravy.

Brine the bird.

Dry brine

3 Tbsp kosher salt

1 Tbsp coarse black pepper

About six large sprigs of thyme

About four large sprigs of rosemary

Combine the salt, pepper, and chopped herbs into a dry rub and rub it on everywhere. On the skin, under the skin. Anywhere where flavor can be absorbed.

For the wet brine, combine all the ingredients in a large pan or bucket, mix it up, and drop the bird in.

Insert a temperature probe into the thickest part of one of the breasts.

Bring the egg up to 375° F at the cooking grate. Once it is at temperature, add a couple baseball sized chunks of apple wood. Cook the turkey indirect until the meat is at 165° F which will be about 6-8 minutes per pound.