Great advice AL,Brine it, coat with olive oil & put a rub on the outside & under the skin with butter under the skin as well. Cook it indirect. Put the coals on the sides with a pan under the turkey to catch the drippings. You want to keep the fire around the 250-300 range for most of the smoke. Use the pan drippings to baste it every hour or so. Keep the top vent wide open & control the temp with the bottom vents. Use wood chunks & mix them in with the unlit coals. Start about 1/2 chimney of coals & put half on each side on top of the unlit ones. Good luck & don't forget the camera!
SmokingAl nailed it -- as usual!!Should I put the coals just on one side of kettle or on both with a drip pan in the middle? How much coal should I use? Btw here's a shot of 2 y birds I did.
I just fold a couple of 2 inch wide X 6 inch long foil strips to tuck under the edges of the bird that are close to the coals. They deflect heat away from the meat so that part doesn't cook too fast or dry out.What do you mean by foil wings?