I love me some smoked turkey , the first one I ever did , long before I found this place , I smoked at 250. It was pretty nasty , rubbery skin , and way over smoked. I now cook no lower than 325 but aim for 350. I also use very little wood in the UDS , like one small piece each of apple and cherry. I always brine and I usually inject with creole butter, I put very little seasoning on the skin but coat the inside of the turkey well with some good ole cajun seasoning like Tonys or Zatarains.