So I smoked the bird today. I am doing this for a local charity doing a community dinner tomorrow.
I brined the turkey in cranberry juice overnight. I stuffed it with apples, onions, cinnamon sticks and rosemary, thyme and sage. Rubbed it with some canola oil and salt, pepper, cayenne, garlic and onion powder, and paprika and smoked it for about 7 hours. MY UDS hovered right around 230-250 the entire time.
Took it out when it reached 160 and let it rest, covered with tin foil for about 45 minutes. I then carved it up and packaged it to take to the site tomorrow.
It turned out very juicy and tasty and wish I had everything else to go with it tonight!
I used hickory and some apple wood for smoke.