I have smoked turkey breasts, but never a whole turkey. We picked up several for .49 per pound, and I'm practicing on one this weekend. I brined for 26 hours using Tip's brine, rinsed well, and patted dry. I tried to used his marinade and inject after brining, but it was a mess. I started a thread about my issues there. I injected the concoction that I ended up with, wrapped, and back into the fridge overnight. I then do as I usually do my breasts, and put herbed butter under the skin. Instead of fresh herbs that I normally use, I used the other half packet of Italian dressing seasoning that was left over from the marinade. I then rubbed with olive oil and house seasoning. Finally, I put thick cut bacon on the top to...well, who knows, but bacon makes everything better, so I doubt that it would hurt. Here it is after rubbing butter under the skin, olive oil, and seasoning, and the bacon draped across it, ready for smoke: It was about 39* when I put it in at 250*, and it's now at 116* after 1 hour and 20 minutes. I'm going to cut back to 225* to let it smoke longer. Will post updates.