I know people around here aren't big on injection but here's what works great for me.
inject turkey breast and legs with 50/50 olive oil and melted butter. I don't add seasonings to the injections cuz my family doesn't like spots of spice/color in the meat.
I rub the skin with the olive oil butter mixture that oozes out. Then I shake on my "bird" rub which is poultry seasoning, red chile powder, onion powder,salt, pepper.
I do not truss the turkey because the legs stickign out help them cook faster. I stick a couple onion quarters and fresh poultry seasoning in the carcass.
load up 3/4 ring of unlit K and dump on an entire chimney of lit K. Put the turkey on the top rack, no water, and toss in a fist size chunk of apple. I usually run with all vents wide open and prop open the door or lid with a stick to get 275 to start and up to 350 by the end. Hard to get hot in Denver.
I take out promptly when breast probe down in the tenderloin hits 160 and tent with foil. If thighs not done after resting for 15 ro 20 min i will put them in the oven or back in WSM for 30 min to rise up some.
Drippings usually too smoky for gravy. In fall I'll do the turky on wsm with only poultry seasoning and no smoke and I place a foil pan on lower rack to catch the drippings. I put 1/2 stick butter and chopped carrots, celery and onion and fresh thyme in the dripping pan during the cook.
