I did a turkey yesterday too on my WSM. I don't have a kettle, but this turned out great but I did put it in the oven at 450 for about 10 minutes to optimize the skin. Moist and flavorful results with good color.
Using about two chimneys of Kingsford for a 10 pound bird, I had sand in the pan and kept the door open. No wind, 60 degrees. I could maintain nearly 350 degrees for over 3 hours. When I installed the door the temp dropped to 275 (all vents wide open).
One mistake: I tried using a sheet of aluminum foil on the top grate, below the turkey since in the past the bottom of the bird turned out dark. Well, the bottom of this turkey was way too light. So I won't do that again. Maybe the answer is to use cheese cloth on the bottom of the bird. Any suggestions? I did not brine since this is an injected bird. Oh and I covered the ends of the legs with aluminum foil too, with good results.
BTW, Keri, I fixed your cornbread recipe (the one where you won the OK state fair). Its always a winner! Thanks. I may try adding some heat to it in the future for a little extra kick.
Glenn