I'll second Pappy's advice to spatchcock that bird! The bird cooks in just a little over half the time, without drying out. Once you spatchcock, it's hard to go back!
You can cook the stuffing/dressing in a separate pan. It can also go into your MAK on about half way through the turkey cook, either on the upper grate or on the lower grate under your turkey and let it catch the turkey drippings - YUM!
When spatchcocking, Iuse the backbone, along with the neck and/or giblets, to make stock for the stuffing/dressing and gravy (for heaven's sake, don't forget the gravy
).
Oh yeah, sweet potatoes, and pumpkin pie... whoa Mamma, talk about good... cook them on your MAK as well, the kiss of smoke is phenomenal!
When I dry brine, I prefer rubbing salt in between the skin and meat. It's a little more work, separating the skin, but I can use a LOT less salt this way. It can be done the night before, and left in the fridge covered.
I use no more than 1/2 tsp pickling salt per leg quarter and breast side under the skin. This allows me room to also season with some additional salt, along with some pepper, rosemary, thyme & sage on the outside without it becoming too salty.
Pickling or Kosher salt are best because they have no anti-caking agents, so they penetrate much better & quicker.