Originally Posted by Pyle's BBQ
One hint for your first time. Place a bag Ziplock bag on the breast or about 30 minutes before you put it on the smoker. This will bring down the temp of the breast lower than the thighs. Your breast and thighs should be done close to the same time and your breast won't dry out.
I tried the bag of ice in a ziploc method a few years ago and will never cook a turkey any other way. It makes a noticeable difference in the white meat. I brine every turkey (whether enhanced or not) in a brine with just a little salt and a cup or so of maple syrup and Jack Daniels. If you try it you will be hooked too. In fact I have one brining in the fridge right now getting ready to be cooked tomorrow.
Deep South GC-28 "Lucille", Stumps Elite 7, WSMs, Bubba Keg, 180 Brisket & 180 Pork