First dinner off my Old Country Wrangler Smoker

Rubbed the outside with Sea Salt, Garlic Powder, and Black Pepper
1 Apple cut into chunks, 5 garlic cloves, stick of butter and 16 oz. Coca-Cola on the inside.
Loosely covered with foil and basted every hour with the juices.
Royal Oak charcoal and hickory wood chunks.
5.5 hrs at 250 +-degrees

Taste great! Nice and moist. The wings fell off when I lifted it from the pan to the cutting board

Love them Legs.....great Cook there.

Thanks, The wings never made it to the table. They were eaten as appetizers.
The legs were ready to fall off the bone and were barely holding on by a thread.
They’ll be Good eating for tomorrow.

Looks "Mighty Good"!

love me some smoked turkey! looks great.

Thanks all! The skin had a heavy smoke taste but the meat underneath was fantastic. It was my first attempt so tips and suggestions are welcome.

You are off to a good start!

YouTube videos are a big help getting started.

Looks good!

When I smoke a turkey, most of the skin is way too smokey to eat, so it gets discarded. The meat will taste great.

That's also why I don't concentrate on seasoning the skin, nut I put a small amount of aromatice in the cavity.

Best thing you can do for ANY turkey, is to BRINE it for 8-12 hrs first.

I read that unless the turkey is farm fresh brining can make the meat too mushy.
Most store bought turkeys are already packed in a brine.
I am going to try to put my rub under the skin next time.
I used apple chunks, garlic cloves, butter and coca-cola for the cavity.

I started brining my Thanksgiving Turkeys a few years ago, and won't cook one without. I am not sure about "most store bough turkeys are already packed in brine". They are "Water Added" just to bring up the total weight, so that you and I pay more.

Brining needs to be 12 hrs/ or less for a Turkey, or It Will Get Mushy. Don't do a 24 hr soak. I get about a gallon or more of water boiling, add about a cup and a half of salt, Tyme, pepper, brown sugar, and a small amount of rosemary and boil. Once it boils, let it stand and cool. Then I throw the bird into a clean trash bag along with the brine, and add enough ice to get the bird covered when the trash bag is cinched up tight. Then it all goes in a cooler and more ice on top. I do this last thing in the evening before Thanksgiving, then the bird is ready to cook in the morning, and be done before the football starts. I also roast them in a Reynolds Cook-in-Bag. Best Turkey ever.

Works well for smoking too. (Don't use the cookin-bag)

I've tried frying a bird, and although I like the meat, I can't seem to follow along with shopping for the best "deal" on a Turkey price wise, and also size wise, and then buying $38 worth of peanut oil to cook it in..

More power to ya. Do whatever you want .... just letting you know what I do.

Use that oil to deep fry fish, venison, onion rings and potatoes. the oil is seasoned and adds flavor during the cook.

Thanks for the advise Big Hopper. I’ll have to try it.