Here is my current method. It was pieced together from several smoking websites about a year ago. I use a propane water smoker and plum wood (because I have a big pile of it) but any fruit tree wood will work. The key is the brine and keeping the smoker between 225 and 250 degrees F...and not over cooking. Get an instant-read thermometer. This method will yield a smoked turkey that is almost as tender as a fried one but 100 times more flavorful.

Smoked Turkey

•Make brine:
oSimmer the following for 15 minutes to dissolve the sugar and salt:
2 qrts apple juice
2 qrts orange juice
2 cups kosher or coarse salt
½ cup brown sugar
10 cloves
1 T nutmeg
oAdd 1 gallon of cold water
oAllow brine to chill in fridge
•Use a 10-14 lb non-seasoned/non-brined turkey (fresh if possible)
•Rinse with water
•Separate skin from breasts and thighs
•Soak in brine overnight in fridge
•Rinse and pat dry
•Season inside, outside, and under skin with the following rub:
2 T olive oil
2 T onion powder
1 T paprika
2 t. sugar
1 t. celery salt
1 t. pepper
1 t. sage
½ t. cayenne
•Smoke 30-40 minutes per lb at 225-250º F using 3-4 trays of fruit wood. Ensure the breast reaches 160 º F and the thigh is at 170 º F
•Allow to rest breast side down under a foil tent for 30 minutes