Did I read "Vertical holder"? Use that only if you prefer dry turkey, otherwise, turkey should never be done vertical, except maybe when deep frying...(IMO)

but for something diffrent try the fosters and do a beer can turkey...

I'm not going to try to even come close to what Max has done here. so, I'll just tell ya what I do, and it is pretty similar.

I usually buy fresh turkeys in the 12-14 pound range. a couple of hours before cooking I inject my turkey with Cajun Injector Creole Butter Flavor (my personal favorite) There are a lot of flavors I have tried, and this is the best for me. I use about 12 oz.s to 16 oz's for a 14 lb turkey. be sure to inject through the cavity or neck cavity and not poke too many holes in the skin.

I'll fill the cavity with some thyme, onions, a carrot, some fresh sage, and a little salt n peper. then I'll dump what ever is left in the jar of Cajun in jector over the top of the turkey, and add my favorite rub or seasoning. Last time I was in Austin, I picked up some Rudy's Turkey Rub. pretty good.

I'll prepare the Egg for Indirect, with a pan on the plate setter, then grill on top of the plate setter. put the turkey on over the pan. BGE should be at 325-350 (once in a while it may sneak to 400, but this crisps the skin) put in a temp probe and cook to 160. If I'm feeling inclined, I'll throw a hunk of apple or cherry wood on for a bit more flavor. take it out and let it rest. The little red thingy may not have popped out by this time, but sometimes it does when resting. Carve it up and you'll find the best turkey around. I like my turkey on the grill, not in a pan so the bottom gets crisp too. But hey, that's me. do what YOU like and make it your own.

For Gravy, I do almost exactly what Max has done. Cept, I don't use the liver for the stock. Then I make a roux with flour and some olive oil and butter, medium dark, then add my drippings and stock.

So, this is what works well for me, and I can duplicate it over and over. and everyone likes it. One trick on the carving you might like to know. while the turkey is laying on it's back, carve off the whole breast in one piece. do the same with the other side. now you have all the breast meat off the turkey. now, slice them as you would a loaf of bread. each piece will be a uniform thickness (if you cut it that way), and the biggest will be about the size of the palm of your hand. much easier for sandwiches later. and taste great.

Make it your own, the way you like. recipes are just suggestions. and don't forget to have fun.