I have a two rack water smoker. I like to put a duck on the top rack and the turkey on the bottom rack. The duck juices drip down onto the turkey...it's really good.
Ginger the thing about smoking is that the smoker pretty much does the work for you. Smoking a turkey is not about a recipe, it is about a method.
Thaw the turkey. Get your fire going and cook the bird slowly and thoroughly. Rubs and injections are really cool but simplicity is best IMHO.
Meat and smoke are hard to beat. Test the temp and when the dark meat temp sez it is done, it is done.
I saw a guy on TV today grilling a turkey on a rotissery over charcoal. He used his hand to get melted butter between the skin and the meat. Then he basted it in butter.
That was cool, but smoke and meat and time are hard to beat. The method does the work for you.
The best "smoked" turkey is FRIED in peanut at 350 degrees - 3.5 minutes per pound.
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