I watched that video too and IMHO it seemed like butter overload. If it were me I'd stick with your tried and trued recipe/method and wait until later to try Franklin's method as gmc2003 said above.So rather than usual rotisserie turkey decided to do Aaron Franklin's roast turkey. Which is pretty much 325F on the smoker, and later in cook put turkey in an aluminum tray and dump a bunch of cubed butter on top, then after cook and while turkey is resting use melted turkey infused butter to make a sauce. I will post separate thread with results.
But has anyone done this? Turkey is now in a buttermilk brine and still time to change cooking method. Am not sure why I feel compelled to change things up when rotisserie turkey has been a crowd pleaser for years.