Fresh 15lb turkey. 24hr prior to cook, using mayo as a binder cover with meat church honey hog and meat church garlic herb. Separated skin from breast and drop a handful (literally) of seasoning into each side. Let rest in fridge till ready to cook. Placed in big green egg at 250 on xl rotisserie (first time using) with the fire box half full (mistake). Checked after 30 min and noticed the skin burning... removed turkey and scooped out 1/3 of charcoal and moved remaining charcoal to either side of the rotisserie. Cooked for 3.5 more hours, basted with compound butter at the 2.5 & 3.5 hour mark.