Cooked myself and the girlfriend a nice turkey yesterday. Did a 12 pounder on the WSM with Apple wood. Turned out real nice.
Firstly, I injected with my standard poultry butter injection I like.
Injection:
4 sticks of butter
1 bottle garlic juice
1 bottle onion juice
3 bottles of juice from Trappey's Hot Peppers
5 tbsp of Worchester Sauce
1 Cup Chicken Bouillon
3/4 cup Spices (Tony Chachere's, Cayenne, Garlic Salt, Black pepper)
I let that sit over night and then in the morning rubbed it down with Peanut Oil and a poultry/pork rub that I like a lot...
Rub
3 tbsp Kosher Salt
2 tbsp Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic Powder
1 tbsp Granulated Onion Powder
2 tbsp Coarse Black Pepper
1/2 TSP Cayenne Pepper
Then I fired up a chimney of charcoal and put it in the WSM. Laid down another chimney full of unlit Royal Oak Lump on top of that with 4 or 5 Apple Wood chunks put in later.
After about 2 hours and the bird started getting some good color, I put it in a foil pan and smothered it in a pound of butter. On top, the sides, everywhere. Then wrapped completely in a foil wrap. I first saw this method done by Aaron Franklin in the video below. Sorry, I didn't get any pictures of this step. Had my hands full!
http://www.youtube.com/watch?v=dj4V_ef8P8AAfter about an hour in the foil pan wrap, I took it out and carved it up after letting it set for about 20 minutes. Lots of great dark theigh pieces for me and nice slices of breast for the GF. The injection added the spice flavor I like in my turkey. The butter in the foil wrap ensured that this turkey was not even close to being considered dry. This was my first smoked turkey and I couldn't have been happier!