I recently got a green mountain grill pellet smoker and have had some great success doing everything from ribs to whole chicken. As my wife and I are hosting thanksgiving this year, I'm looking to do the turkey on it.
I've got the bird already dry brining as we speak in the fridge (got some fresh chopped thyme, rosemary and minced garlic under the skin as well to add some flavor). I'll be doing a light seasoning on the outside of the bird before it's time to smoke and using some herb butter to rub the whole thing down to get a nice brown. I may inject some herb butter too for kicks and giggles.
My plan is to do the traditional gravy by catching the drippings as well - already retrofitted this into the smoker.
My big conundrum and main reason for posting is temps and times. I've ready everything from doing the bird at 200-225 for about 30 min/lb and raising the last 1-2 hours to 325 to crisp the skin, all the way to doing 325 the whole cook (good article here that suggested it http://amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html)
Any help or insight? My pellet grill seems to not produce as much smoke over 300, so i was considering doing an hour or 2 at 225 and then bumping to 325 until internal temp hit 160-165 and pulling the bird. Thanks for any suggestions or tips, i want this thanksgiving to go off without a hitch!