I smoke all my turkeys....i'll never do it any other way. Oven-baked turkey is like comparing a moped to a Ferrari, lol.
It's super easy. I did mine different this year and skinned it. I used this recipe below.....FANFUCKINTASTIC!
I brined mine because it was a 21.5# turkey (Used Alton Brown's Honey turkey brine recipe with a few other things added in). Took it out of the brine, skinned it, Spatchcoked it, then I injected it with butter and Louisiana Hot Sauce. I used my own homemade seasoning, but Mississippi Grind, that was used in the video, is awesome too if you get it. I actually separated the thigs/leg from the breast. Threw it on my RecTec at 275F until it hit ~125F, then threw it into my pan with butter drizzled over it, along with McCormick's Poultry Seasoning. Foiled it up, threw it in the oven at 275F until it hit 155F. Took it off, then added the same glaze as the video (ACV & Hot Sauce), stuck it back in the smoker until it hit 160F.
I think i'm going to skin mine from now on going forward. Not worth the hassle. If you have a drum smoker, or if you fry it, it may be worth keeping it on. Otherwise, it's just a hassle wondering if it will come off crispy or rubbery. If it's rubbery, then you end up losing all your seasoning when you take it off.
It doesn't have to be so extensive as above though.....brine it for 12-24 hours, take it put and dry it off, spatchcock it and skin it if you want, season it, then throw it on a smoker until it hits 160F. Take it off the grill, and let it sit for 30-45 minutes before carving it. For me, spatchcocking it shortens cooking, keeps it moist, and cooks it more evenly. Just cut out the back bone, and then crack/push down on the collarbone to flatten it. It's not that much work with a huge benefit, imo.
For me, an ideal turkey is 15-18# for best moisture. I injected mine this time because 1) It was 21.5#, and 2) I wanted to try something new. Too small, and there is not enough meat; too big, and you run the risk of drying pout the meat with longer cooking times. I'll say this though, overcooking a smoked turkey is still way better than overcooking an oven-baked turkey.
Here are my pics....
1) Brine solution.
2 and 3) posty-injecting, and seasoned before placing in smoker.
4) Either after smoking before the oven, or after the oven.
5) Dark and white meat separated.