For the turkey:

1. Prepare your Big Green Egg for indirect cooking at 350° to 375°.
2. Place a drip pan with the 6 cups of water, giblets and neck in between the convEGGtor and the cooking grate.
3. Remove the turkey from the wrapper. Remove all giblets, the neck and anything else in the cavity of the bird. Remove the plastic pop-up temperature gauge and plastic piece that holds the legs in place.
4. Pat the entire turkey dry on the outside as well as the inside cavity; the dryer the better.
5. Combine the butter, orange zest, chopped herbs and BBQ rub together completely. Add in the orange juice a little bit at a time until the butter has a bit thinner consistency.
6. Spread the butter mixture all over the breast side of the turkey inside the skin and outside of the skin. The more completely you can cover the breast side of the turkey, the better the turkey will turn out.
7. After your coals have been burning for a while and there is a good, clean fire burning (blue or NO smoke showing), place the turkey in the center of the cooking grate and close the dome.
8. Allow the turkey to cook for 45 minutes, then check on it to make sure it is cooking evenly. If it appears that one side is cooking more than the other, rotate the turkey so it cooks evenly.
9. Cook it for another half hour, them check again. Your skin should have a nice golden brown color and the herbs should be looking dark by this point. If the skin is looking like it is starting to overcook, place aluminum foil over any parts that are looking too dark. You can start to check your internal temperature.  Remember, it is fully cooked at 165°, but you are probably not there yet.
10. Be sure to monitor the water level in your drip pan and keep a good amount of water in there. This will catch all of the turkey drippings and will eventually become your gravy.
11. Continue to monitor the temperature and checking to make sure it is cooking evenly. Remember, we eat with our eyes first, so it has to be pretty.
12. When the bird has reached 150°, add the sliced onions to the water pan.
13. Once the turkey has reached 165° in the deepest part of the breast and in the thickest part of the thigh, remove the turkey to a platter and loosely tent with foil.  Rest the turkey for a minimum of 10 to 15 minutes before carving

For the gravy:

1. Remove the cooking grid to access the water pan; it should be at a steady, light boil.
2. Skim as much fat off of the top of the water as possible. Place ½ cup of this in a bowl and using a whisk, combine 3 to 4 tbsp. of the Wondra flour.
3. Whisk until smooth and add it back to the water pan.
4. Add the bouillon cube and ½ tsp Gravy Master as well and stir. If you like a thicker gravy, add more flour. You can also sprinkle some more rub or garlic powder to the gravy if you choose. I personally prefer a more natural flavor.

Carve your turkey and serve. Watch the smiles on everyone’s face as they enjoy the beautiful and delicious masterpiece that you have just created!