Hi..spun another bird on the rotisserie yesterday, smoked with cherry and hickory. Got a late start so bumped the temp a little, 330Â°~340Â°. Injected with some marinade just before smoking (forgot to inject it the night before ). Not the best one, but still good . Meat texture and juiciness was not as good because the injection didn't have time to break things down overnight. Also temp should have been more like 325Â°, but this was an express job and cut up for my lunches (love smoked turkey sandwiches). The bird was a 16lbs, done in a little over 3 hrs. On and ready 1 hr, sprayed with Pam. Internal temp 92Â° 2 hrs, internal temp 129Â° 3 hrs and 10 min, internal temp 166Â°. Done . Nice smoky flavor and very crispy. Still plenty juicy .