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NC Kansas | Smoke mine breast side up at 225-250 for 2-3 hours, take it out, place breast side down in a roasting pan seal over with aluminum foil and finish it in an oven for convenience. Then my secret is to let the bird rest/cool for a while then put in the fridge (still sealed up) over night. Carve it cold the morning of your meal, save a little broth and/or add some chicken broth to the carved turkey in a pan and reheat in the oven (again sealed with aluminum foil) Not the prettiest presentation, but if I have to eat turkey, this is the way.
I don't mess with brining or wrapping with bacon, just use a dry rub under and on top of the skin where I can, slather with a little olive oil and throw it on the smoker. The breast down, and chilling before carving method is the real secret to a juicy flavorful bird.
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Cooking turkey upside down
