Set up your grill for smoking and preheat at 162˚C.
Place the turkey vertically on a cone-shaped wire poultry rack, which should be sitting in a drip pan. You can place this assembly either on your cooking grate or directly on your Smokin’ Stone if you have a Akorn Kamado Kooker. Alternative: Lay the turkey horizontally in a poultry rack.
Apply dry rub, salt, and pepper to the entire bird, and under the skin at the neck.
Fill the drip pan with the chicken broth, wine, water, celery, and onion.
Cook for approximately 1 hour at 162°C, or until internal meat temperature (in breast) reaches 71°C. Use your instant meat thermometer to ensure the temperature reading is accurate.
Optional: Use drippings in the drip pan to make gravy.
Carve turkey while on the poultry rack and serve immediately.