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Plan on smoking a turkey for the first time this thanksgiving. Any tips or pointers? Cooking time, baste or don’t baste? Put turkey directly on rack or in a roster on rack? Best wood to use?  
 
Any info help would be awesome!  
Cheers to friends, family, and good food!

is your friend. I would brine the bird as well. What type of smoker are you wanting to use? More info from you needed. Or as I said google has mountains of ideas for you. Good luck, you will love it!

Definitely brine it overnight. I did ours in a Bradley a couple years ago, and it was delicious. I’m not picking with wood. Don’t baste it too much, you lose heat every time you open it. You can smoke it for a few hours, and if it won’t be done in time, just throw it in the oven for a little while. Also, don’t put it in a roaster, put it right on the racks

I am doing one also, on traeger, im going low smoke for 3 hours and then up to about 350 for the next 4 hours. Ours is soaking in brine in a 5 gal pail all day and night, I was also told to not let it sit in the juices while smoking, rather have it up on a little rack like the person above I believe said. Good luck!! I've heard worchestershire in the brine works but never tried that. Going to dry ours and rub oil salt and pepper on it tomorrow morning , happy thanks giving

Dscanada said "I am doing one also, on traeger, im going low smoke for 3 hours and then up to about 350 for the next 4 hours. Ours is soaking in brine in a 5 gal pail all day and night, I was also told to not let it sit in the juices while smoking, rather have it up on a little rack like the person above I believe said. Good luck!! I've heard worchestershire in the brine works but never tried that. Going to dry ours and rub oil salt and pepper on it tomorrow morning , happy thanks giving "

take it easy on the salt as you have salt from the brine, that was absorbed.

I brine mine 2 days in sea salt, brown sugar, tarragon salt and pepper water.  
Use a oil wet rub with spices.  
Smoke at 220 degrees about 30 min per pound...breast side down! Most important is to baste it every hour for the last 3-4 hours.  
Sooo good.  
GOOD LUCK!

I should mention I'm not too particular on the type of wood ships either. Usually have mesquite or hickory as a go to.

with liquid smoke and cheated, but it was amazing!  
The best brand is from Superstore called Woodland. About 4.50 a bottle and lasts a long time. I use it for making all my smoked meals and jerky.  
The best and easiest is to make a marinade with liquid smoke, soy sauce, brown sugar, pepper, (onion powder, chili powder and other spices added) if you want spicier. I add oil to this but it hardens in fridge, so its probably best to rub it with fat prior to baking.  
 
Get a big plastic bag and add the marinade and the bird. Suck out the air and tie the end and put on plate in fridge for a day, turning it over once in between.  
 
Here is the video I made...kinda funny  
 

Thanks trl will definitely take that into factor tomorrow!