If the turkey is not "enhanced" with a salt solution, brining helps. If it is a Butterball or store labeled turkey, chances are it is already brined. Brining it again can soften the meat too much and make it too salty.
There are lots of ways you can do a turkey in a
WSM. In a pan with a meat rack, spatchcocked, beer canned, etc. I prefer using a beer can holder or turkey cannon. Spatchcock is also good and evens out the temp between thigh and breast.
Since you are using a
WSM, bottom and top vents full open. Get the temp up to 300F+ to get nice, bite through, crispy skin. I also spray my birds with olive oil prior to adding the rub.
For woods I prefer a 50-50 mix of strong wood chunks like hickory or mesquite, with the balance being cherry. Oak and cherry work well too.
Take the coldest part of the chicken, usually the thigh, to 160-165F.
I usually smoke 18+ lb turkeys in my
WSM and 350F is usually my target chamber temp. I've had them finish in as little as just under 3 hours. At other times I've loaded the smoker with a big turkey and a huge pan of veggies (potatoes, onions, celery, etc) and due to the large heat sink it took 4.5 hours.
Do NOT use water in the water pan. Turkeys are best dry smoked.
No need to baste or spray. Spraying the bird just keeps the skin from crisping.
Enjoy!
Spatchcocked bird.
Turkey cannon (a type of beer can holder) bird.