Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper.
spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first.
seasoned bird with a stick and a half of butter 1/4 cup of Tony Chacheres cajun seasoning.
Kamado was around 275 for the 2 1/2 hours I cooked it - Lump with 3 pieces of oak wood thrown in. as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting. I had never dry brined or spatchcocked a turkey before - I will likely never cook a turkey a different way again - ever.. it was the juiciest, most flavor full and most evenly cooked DOMESTIC turkey I have ever eaten. Puts frying them to shame as well. and I used a heat deflector.