SMOKING A TURKEY HAVE QUESTIONS

     Why would you want to puncture the skin with an injection?  Its just going to run back out as it starts cooking as well as any moisture the bird contains its self.  I think one of the great things about cooking whole-bird poultry is that the skin will hold a lot of moisture in.  That being said, as long as you don't over cook it or burn the skin they have a wide range of cooking temps because they don't have any tough muscle structure that needs to "loosen up".  The only real difference in cooking temperature is how long or short you want it exposed to smoke because you can always crisp the skin up on the grill or a short trip in a hot oven afterwards.  For example, I like a deeper penetration of smoke but a lighter flavor from it so I smoke at less than 240 with a lighter wood.  Alternatively, if you use a stronger wood at a higher temp it may have a lighter penetration with a stronger intensity; its all about personal taste. 

     As for prepping it, flavored brines are a great way to get flavor deeper into the meat without puncturing the skin and spreading bacteria everywhere in the process.  If you want a slightly stronger flavor you could make up a light basting/mopping sauce and let it cook in a roasting pan with the turkey during the last 2-3 hours of smoking and then toss the meat with it after you carve it.  If you want an intense flavor you could just serve it with a heavier table sauce.  I personally like the basting/mopping method because it doesn't cover up the flavor of the smoked meat but still adds some extra flavors to it.  Once you decide of what kind of flavoring and smoking method you want in your end product you can find almost endless recipes on here or further on the internet.