1.Generously season the turkey, inside and out, with kosher salt and freshly ground black pepper.
2. Refrigerate the seasoned turkey on a sheet pan, uncovered, for 12 hours. It’s okay if the skin looks dry and tightened now.
Way to Smoke

1. Remove the turkey from the refrigerator and let it sit at room temperature for 1 hour. Brush the legs, breast, and wings with butter.
2. Place 1 large disposable foil pan inside the other and add the vegetables, herbs, and 2 cups of chicken broth.
3. Arrange the charcoal in a half circle on one side of the charcoal grate. A drip pan filled with warm water will help you maintain the temperature of the fire.
4. Place the turkey, breast side down, inside the foil pans and over the vegetables.
5. Add wood chips to the charcoal and set the pan over the water pan, with the legs facing the hottest side of the grill.
6. Keep the grill temperature inside the range of 350º to 400ºF, adding charcoal as needed.
7. After grilling for 1 hour, flip over the turkey so that the breast side is facing up.
8. Continue grilling and smoking the turkey, occasionally adding damp wood chips.
9. After the turkey has been on the grill for 1½ hours, cover any parts that are getting too dark.
Way to Carve

1. Remove each half of the turkey breast by cutting lengthwise along each side of the breastbone.
2. Pull the first half of the breast away from the breastbone, using a sharp knife to carefully release the meat from the rib cage.
3. It is much easier to carve a half of a turkey breast into crosswise slices than it is to carve the breast while it is still attached to the body.
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