when you smoke do you use a cure? I use sodium nitrite. morton tenderquick can be bought at the grocer and contains nitrite. I know its not nessisary if you smoke with high heat but at these high temps your really baking it. I keep the heat low and smoke it for a long time. Our local slaughter house/butcher shop makes what they call ham smoked turkeys. They needle the turkey with ham brine then place them in the cold smoker under the hams for a couple of weeks. The hams drip on the turkeys. They are spectacluar!!!
I brine it w/ aprox i gallon water, 4c sugar, 3 c salt, garlic cloves, black peppercorns and bay leaves. No cure. I smoke at a moderate temp and make sure it gets to 160F. Pobably hotter than a true smoking, lower than BBQing is my gu4ess. 20lber takes about 9hrs. Love the sugar maple wood for turkey too. Best yet.