Set your EGG up for indirect cooking with the convEGGtor at 225ºF/107ºC with apple smoking chunks.
Coat the turkey in canola oil and place on rib rack inside of the roasting pan. Season with salt and sweet and smoky seasoning making sure to season the cavity as well. Put orange, onion, garlic and herbs into the cavity.
Smoke in the EGG until the internal temperature of the breast meat is 165ºF, the dark meat will be about 185ºF internal temperature. Typically, it is about 30 minutes per lb., between 6 to 8 hours.
Let rest for 15 minutes, and serve!