I've got a Masterbuilt 30" electric smoker, so it's primarily a set it and forget it cook, with an occasional restocking of wood. We usually don't brine our turkey, but I can see how that might help keep it nice and moist in the smoker without needing an extra water pan. The big question is how long to let it go for?
I found someone who says it took 8 hours at 250 degrees.
http://forums.about.com/n/pfx/forum.aspx?nav=messages&webtag=ab-bbq&tid=2942Old Smokey recommends about 5 1/4 hours in my smoker for that size bird.
Here's what Masterbuilt recommends:
Recipes
Smoked Turkey
Ingredients
10-14 lbs Turkey
1 tbsp Salt
2 tbsp Sugar
1 Apple (cored, peeled, and quartered)
2 medium Onion (quartered)
4 Celery stalks with leaves
Suggested wood for smoking:
Hickory or Apple chips
Directions
Thaw turkey according to package directions if necessary. Remove giblets and neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift wing tips up and over the back to tuck under. Preheat smoker to 225 degrees. Place turkey on grate and cook for about 8-12 hours or until inner thigh temperature reaches 180 degrees. Before serving, cover turkey and chill or let stand 20 minutes before carving.
