The first thing I learned I learned this year... BRINING IS A BIG DEAL. I have tried dried brine before and meh. It helped with flavor a bit but doing a true salt water brine is the way to go in my personal opinion.
1 cup of kosher salt
7 cloves of garlic
small palm full of whole peppercorns
cooler outside with a bag of ice. Make sure it stays cool around 40 degrees the whole time. It needs to be in there for 24 hours. About half way through I flipped the Turkey over so that it was evenly brined.
After that, I took out the turkey and patted it dry with paper towels. I let it sit out for another 1/2 hour or so, so it was completely dry. I then took some softened butter and mixed it with Sage, rosemary, garlic powder, and pepper. I did a rough chop on the fresh herbs. Then I handed it over to my husband to smoosh it all together.
To do this gently rub your hand back and forth and break all of the membranes, I did this even down the legs. Once the butter is ready I took finger fulls of it and put it all around inside the skin and inside the cavity of the bird. then I placed it on top here and there and rubbed it all around. I also put one more sprig of rosemary and sage inside the bird with a lemon halved.
We started it with the lid open on smoke for 5 minutes, then closed the lid and set it for 375. Put it in when it is to heat. We cooked it for 3.5 hours internal temp needs to be 165 degrees F.