when smoking turkey

I wouldn't remove the skin, holds the juices in. Ya can put the rub under the skin along with other stuff like butter er olive oil to.

Yep - what this gentleman said! Mix the spices with some chilled butter and oil. Then freeze for 30 min. or so.

You can push "chips" (teaspoons) of this mixture under the skin with your fingers, between the meat and the skin. It's not hard and if you're even a little bit gentle, you won't tear the skin...

REALLY improves the flavor. I brine and do this in favor of injection. Basically, I must not be coordinated enough to operate an injector...aaannd I'll just leave it at that! ;-)

End up cleaning more injection off my hands, counters and clothing - than what I get in the bird...just not my thing. Try the "under the skin" rub with butter and a tiny bit of oil - and let us know what you think.
Me likes....

I made about the best turkey breast I have ever eaten last month. Made a brine with 50% water to 50% chicken broth, a premix Tuscan Herb seasoning, approx. 1/4 cup salt, 1/4 cup sugar, and 2 Tbs. of fresh cracked pepper. Brined it overnight in a 4 quart pot, pulled it out of the brine, rinsed it off, and draped a bacon weave over it. Smoked at 225-250 using mesquite. Pulled at 180° internal temp., was moist and super tastey!

I'm with the others, leave the skin on but you can slide your fingers under the skin to loosen it and shove some rub under there, injecting with your favorite rub mixed with chicken broth (low sodium) or apple juice or butter are all also great ways to get some more flavor into it.
So no pics of the smoke?