Today I was contacted by my uncle that he had shot a wild turkey and wanted me to smoke it. Well I have never attempted a turkey on my smoker and looking for some advice so I can give him the best smoked turkey. A little background of what I'm working within is a 20 lbs wild turkey and I have a vertical offset smoker. I looking for advice on what type of wood to use, inject or not, rub or no rub, cooking temp and time also any other advice is welcome. Thank you in advance.