Rub is garlic powder, onion powder, sea salt and course black pepper. Binder is a very thin layer of Duke's mayo. I know it is sacrilegious to use KBB in a kamado, but it is my fuel of choice because I can control the temps/cook length a lot better than with lump. If I want more heat than the KBB is willing to do (I don't do a lot of grilling on my kamado but on the rare occasions that I do...), I can subsidize the KBB with chunks and get all the heat I want. For turkey, I use roughly a large chimney worth of charcoal and 3-4 medium chunks of pecan. Hot and fast especially at the beginning is the key, so either with the electric kamado lighter under the coals or the chimney get the coals completely lit and let any remaining dirty smoke clean up while getting the turkey ready. No diffuser or stones in place, but the turkey is racked and panned on the felt line grate. Both bottom and top dampers are WFO. Grate temp should be around 400 to start (I don't run a grate temp, but I know pretty well what it is compared to the lid temp while the lid thermo is pretty much blocked by the turkey) but will come down a little as the cook goes and the chunks burn off and since there isn't too much coal loaded. 14 lbs takes pretty much two hours on the nose, but I normally do my 1st temp at 1.5 hours. Cavity is stuffed with onion and celery, BTW.
