I have been smoking brisket and turkeys for over 22 years now my best friend taught me before he passed away, but anyway I have smoke a 20 pound turkey every thanksgiving and Christmas for my family and their is 20 of use. I have a cast iron smoker fire box on this side away from the meat. I build my fire so it ranges from about 225 to 250 and I keep it that way threw out the cooking process, then I lay my turkey in and next to the turkey I have a old bread pan you know deep one fill it full of water this help keep moisture in the air and around the turkey and also I have a spray bottle that I spray on the turkey every so often maybe once a hour. I just moisten the bird don't drown it, I let it cook up to 8 to 12 hours, I use either oak wood and some hickory chips or pecan wood and even black walnut wood, sometimes I might cook the bird 4 to 6 hours and then finish in the oven on a broiler pan with water in the bottom of it. I don't use a rub or anything like that I put some Cavender's, salt and pepper and a little garlic powder on and that's it, Might not be the best way but we all like.
