Thanks to everyone who provided advice. The 22.7 lb turkey came out great - but I forgot to take photos!
Brined for about 24 hours, then rinsed, patted dry, put back in fridge with a small fan on top to dry out the skin for 3 hours. I did NOT spatchcock it.
Chopped up some fresh sage, compounded it with butter and rubbed the compounded butter/sage mixture under the skin.
Put some sprigs of fresh sage, rosemary and Thyme in the cavity with a couple of orange quarters - left plenty of room for the smoke to circulate.
Put the bird on a rack in a large, Al foil drip pan (steam tray liner). Used Maple and Cherry woods, set to 275F.
Cooked for 5.5 hours, then cranked the temp up to 350 for the last 30 minutes - inner thigh at 165, breast at 172.
Took it out, tented it for 40 minutes, then carved. Skin nice and crisp, very juicy, everyone liked it.