For a video on How to Spatchcock or butterfly your turkey see the link below.
Prep your FLO Kamado to smoke. Use Your heat deflector and rack extender. Prep the grill to get to 250 degrees for approx. 1.5 hrs.
Have wood chips of your choice soaked and ready to. I like pecan or a fruit wood for turkey.
Prep the bird with your choice of liquid injected marinade. Apply your dry spices to the top and bottom of the bird.
Butter pats or smeared on the exterior skin makes the bird brown easier and adds great flavor.
Put in a drip pans the fall root veggies and a mixture of the marinade and wine / water salt and pepper to taste under the rack extender to catch drippings from the bird. This will also keep moisture in the grill while smoking. Place the bird on the rack breast up and directly over the drip pans. You can add the smoke chips at the start of the cooking process by putting the wet chips on the fire or wrap them in a foil pouch and poke holes in it. Place the pouch on the heat deflector. This prevents heat from getting to high or low. Check on moisture levels in the drip pan at the half way mark 45 mins. Add more liquids if needed. close back and finish cooking until the internal temp is 165 degrees. drain left over moisture from drip pan into a sauce pan add a stick of butter and simmer to make gravy.