Tee gave a pretty good rundown so my two cents is just icing on the cake.
I've cooked several turkeys using the turkey hanger accessory. Works like a charm. To get them properly cooked I let them go for about 3.5 hours then start taking the temp in the big part of the thigh. When it gets to 160 I pull the bird and tent with foil letting it rest before carving. Sometimes this can take five or six hours, sometimes a lot less depending on the mass of the bird. Noah's video is excellent and simple to follow.
Unless you can find a fresh, unfrozen bird it'll likely already be brined. I've always bought Butterball or other name brand and never brined or injected it.
I use a low-sugar, lower salt, herb-dense rub ala the "Savor" line. The bird will darken, but not turn black as with a sugary rub.
I've never had a problem with too much fat falling in the fire. I trim the bird pretty well, cutting off/out the huge chunks of fat but leaving plenty of skin for flavor.
PBC turkeys and chickens are fabulous! Don't overthink it and don't over-tweak it. The PBC was designed to be a low maintenance, no diddling required cooker and does best when you let it do all the work and don't mess with it. Diddlers are never happy and should have bought a Weber bullet instead
Hub