Thanks for the replies !
Presentation wise , I would prefer to hang on 4 hooks breast side down - but beast side up on the rack should also be good I would think (definately safer from falling - as long as rebar rods fit !)
I just bought a new orange bucket (with lid) from a big box store for brining a whole turkey - I also have an injector which might be good as well to get flavor in deep .
Besides Kingsford Blue Bag I have experimented with lump charcoal (alone or mixed with Kingsford) as well as adding a chunk or two of smoking wood ... For a turkey , I'm inclined to go with just Kingsford Blue Bag and a couple of chunks of Apple or Pecan . *Most important for a big meat , fairly long cook would be to fill the charcoal pan full , get a good even greying of the charcoal (with the lid on) - then add the turkey with a remote temp probe in the breast .