Yesterday I cooked our TRADITIONAL BBQ turkey, cooked (and 'smoked') in a Japanese Kamado Pot.
Got my FIRST Kamado Pot at the PX in a USAF base in Japan near Tokyo around 1970 ($35US), then bought two more as I was planning to leave the RCAF for an airline job, but over the years (and several 'moves') they deteriorated till I had NONE left, but then Fry's Grocery in Mesa had some on sale three years back, so I bought another, and I've been BBQ'ing turkeys for Thanksgiving and Christmas ever since. Our 'tradition' is to inject one pound of melted butter into various parts, but ESPECIALLY the breasts, fill it w/ stuffing, then I use a pair of 'work-gloves' that are kept for ONLY this job, to pick the bird up and turn it over, thus NOT making all that butter leak out onto the charcoal (tho' SOME does, turning to smoke).
Because Joe Wells adds so many GREAT pics of whatever lunch/ supper he's just enjoyed, I took some pics to "whet your whistles" as I cooked the bird. At about 16 pounds, it took 3 hours and 15 minutes, so the 'bird' got turned over at 15 minutes, and then each HALF hour until it was done, the LAST half hour w/ the Kamado "dampered-down" so as to just let it smoke.
W/out further 'ado', here's the progression: