This is a cliff notes version, for more info follow this link Link to: Honey Glazed Smoked Turkey with Apple Gravy Spices and Slather Drip pan for Apple Gravy Bird mounted and ready to go 12.4 pounds, could not brine it was an enhanced bird, oh well. Cherry wood, temps settled at about 250 Foiled Wings. Foiled breast. Removed foil and brushed with honey with about an hour to go. Resting. Concerns/Notes: The turkey was really good, but did not wow me, It was very good but not as good as my "Keg Roasted Turkey". It had good flavor and was moist throughout, the dark meat however was excellent, the gravy needs work as well. In all fairness the turkey was 11 months old and was an enhanced bird so I did not have the option of brining. I will follow this up with a fresh bird next time. This was a 12.4 lb bird and took almost 34 minutes per/lb at 230 - 240°F, I was at exactly 4 hours into the cook when I reached 140°F, next cook I will maintain 250- 260°F until it is out of the "danger zone", this was too close for comfort. Gravy, I think next time I would saute or brown some of the ingredients before adding to the drip pan and use fresh diced apples in place of apple sauce.