Many will fill the cavity with things like fresh herbs, pineapple, pears, apples, orange slices, even stuffing. If using stuffing, I'd be very careful of consuming it afterward. I'd recommend spatching the bird. Much more forgiving method IMO. I'm a big fan of putting stuff like a basil, lemon rind compound butter under the skin or even just pineapple and orange slices under the skin along with some rub. Another good tip is to ice down the breasts so the will cook at about the same temp as the dark meat.
As for UDS tips, I'd go with a lighter wood. Apple, cherry, even plum would go nicely with turkey as would a light maple.
What kinda lid you got on your drum? Kettle lid or the flat drum lid?
UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
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