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How are y’all cooking your birds?

I injected my turkey with a marinade of olive oil, butter and spices last night. Then rubbed the outside of it with the mixture. I let it sit out on the counter overnight, covered of course. I'm slow smoking it on a Weber rotisserie using cherry wood and charcoal, basting the turkey every 30 minutes with the marinade . Some of the cherry wood I soaked overnight in water for more smoke. I keep the temperature between 250 and 300 degrees and it takes about 6 hours to cook the bird. I take it off the rotisserie at 170 degrees internal temperature, wrap it and let it stand until it's time to eat. This picture was taken at the first 30 minutes.
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