ive got it covered with foil. when should i take the foil off and continue cooking it, or will i get the smoke flavor if i just leave it covered

Just poke a few hole in the foil

You need to make sure that the smoke can actually get to the meat if you want it to taste smoky. Poke a few holes in it at the very least.

The smoke penetrates the meat at the beginning of the cooking process. You should cook it for 2-4 hours uncovered first, then you can cover after that. You had sort of the right idea, just backwards.

well, this is what i did. i put the thing in the oven at 175 at 230am covered with foil. had the smoker ready at 7pm. put it in there at 175 225 covered till around 9. took foil off at 9 and has been still smoking since. its a 25 pd turkey. i think it will be done in a couple more hours. been cooking at pretty low heat. yall think i will get some smoke flavor

Next time get a coffee can and fill it with water and some seasoning set bird on can and put on smoker when she gets to a golden brown color make a tent out of alunimun and let her cook till done.

Two things to think about. How much smoke flavor do you want, you can overpower it, and do you want dry or moist meat? Uncovered will dry out, covered with a few holes will get flavor and retain moisture.

One more thing, is it done? Don't think, be sure. Internal temp should be between 160 and 180 degrees.

Smoke 3 hours. Place turkey in cooking bag with 6 oz. beer. Tie bag securely, cook at 210 degrees for 10 to 12 hours. Debone, (the juicy, succulent, meat falls off), and serve on platter.

Where can I find apple wood or chips to smoke a turkey? I tasted one that was smoked with apple, and it was out of this world...tender, juicy, with a hint of smoke and apple flavor.....

HEB.

Thanks, I will definitely have to look at a few HEB's in the area. The one by me absolutely sucks, pardon the expression. They have no variety and most of it is becomeing Hill Country Fair, which isn't too bad, but.....thanks for the info !

If you have a true smoker, I would cook it like I do a brisket (as far as smoking it and then wrapping later). Let it cook/smoke for about 3 hours, then get you a foil turkey pan and lay the bird in there breast side down with about a whole stick of butter mixed with garlic pepper (heating to liquid in a microwave - putting in there breast side down seems to not allow that breast meat to get dry).

Check internal temperature (about 170-180) and then whoop it's arse with a knife and fork....

Here's what I typically do for our smoked turkey:

1) Total cook time: plan for 30 to 45 mins per pound with a starting temp of about 230 to 240 degrees. I also try to make sure the bird has been out of the fridge for a couple hours before placing on the smoker. This year we used the injectable marinade along with stuffing the bird with onions, celery, and garlic.
2) Cook uncovered with moist heat for half of the planned cooking time. Keep the smoke going this whole time.
3) Cook covered until internal temp is about 180, use a foil pan with heavy duty foil over top. I will seal the foil tight to retain moisture. Keep the temp up, but smoke is not required.
4) Let it set for about 15 minutes before cutting it up.

When done right, the meat is moist and falls off the bone. You won't get the visual showpiece, but the meat is great. There will also be several cups of broth in the pan so be careful pulling it off the smoker.

If you cant find apple wood, put some apple cider in your brine.

Like SVDK said is a good way to smoke them. We put them (650 turkeys) on the pits and when they turned brown we put them in pans and covered them with foil. Let them cook until 180 degrees covered.

Matt