I dry brined it for a day with some kosher salt, black pepper, and sugar. Then this morning I "butterballed" the turkey by injecting melted butter into the breast and thigh. For the rub, I used some olive oil and a Simon and Garfunkel rub, and into the smoker at 250. I used mostly Apple wood with a little hickory for the smoke.

After about 3.5 hours I moved it into the oven at 400 for about 45 min to finish crisping the skin and to get it all up to temp. The thing was falling apart and had a very savory flavor.

I made a very thin aju-like gravy. Just put a casserole dish below the turkey that had the giblets, some turkey skin and meat, apple juice, onions, carrots, and water. It caught the turkey drippings the whole time, and when it was done I just strained out the solids and was left with a very rich turkey stock that soaked right into the meat.