For Thanksgiving this year, I smoked a 16 lb. turkey in my Big Green Egg and it turned out very well.

The day before Thanksgiving I spatchcocked it, and used the backbone and neck to make turkey stock for Easy Poultry Gravy.  I then marinated the turkey in a 2.5 gallon ziplock baggie with 1.5 recipes of the marinade for Greasy Little Birds (aka Apple Smoked Cornish Game Hens).

On Thanksgiving, I removed the turkey from the marinade about 2:30 p.m. and dried it with paper towels and a fan.  I started the charcoal in the Big Green  Egg about 3:00 p.m. and added the turkey with a deflector insert and a temperature probe about 3:30 p.m.  It took about 100 minutes to get the breast to 150 degrees.  (My target temperature for the Big Green Egg was 450 degrees.)  I let the cooked turkey rest for about 20 minutes covered with aluminum foil before cutting it.  The turkey was moist and tasty.