I did one of our birds on kettle last year and it was a hit.
For my first turkey it was a pretty easy cook.
A few notes for rookies from a rookie (which i am):
Dark meat needs more heat that white: easy way to accomplish this on a kettle is to use charcoal baskets on each side but off center:
think of your kettle as a clock, place your turkey neck cavity facing 12 oclock and rear cavity facing 6 oclock center your baskets at 4 oclock and 8 oclock instead of 3 and 9. This is will give your dark meat more heat and protect your breast.
Speaking of heat, go hot. A hot indirect fire 350-400 is ideal. just make sure its indirect.
Be careful with smoke: poultry is a sponge for smoke and its east to overdue it if your not careful. depending on your guests consider lighter woods and just a bit of wood. A chunk on the cooking grate directly above the coals next to the bird will give a gently slow burn
Measure before you cook. a big bird on the top grate wont leave a ton of head room. If you going with a large bird consider a "basement bird" ala
@1buckie Speaking of which just search "turkey" and "
@1buckie" and you'll have all the info you need