Smoked Whole Turkey In The Smoker  
  The Method:  
  1. Basically what we do is remove the giblets and neck and wash   
  the turkey thoroughly, inside and out.  I usually make a paste   
  with salt, pepper, thyme (dried okay) and liquid smoke.    
  Then I loosen the skin on the breast with my hands and try to get 
  the paste rubbed over the breast as best I can.    
  2. I do the same thing to the outside of the turkey as well with   
  the paste.  If you're not up to this, just salt, pepper and thyme   
  the inside and out after rubbing with liquid smoke.  
  3. We put a quartered onion, a few stalks of celery and a bay leaf   
  inside the turkey.    
  4. In the water pan we put some water, cheap white wine, a lemon   
  cut in half, a quartered onion, a stalk of celery, a few bay leaves   
  and some green & Black peppercorns.  
  5. We soak our wood blocks (the chips don't seem to give it the   
  flavor we like) at least an hour before starting.  
5 stars. You just can't
beat the 22" WSM for value.
I have had one since 2015
and I have cooked nearly
everything on it. My 22" is my
"at home" smoker, and I use it
for everything from ribs, to
roasts, & my Thanksgiving Turkey.

  We use a lot of the hickory blocks during the smoking process, 
  adding them every couple hours when we check the  
  liquid in the water pan.  
  6. We have a Weber smoker (no, not the Weber grill   
  used as a smoker) which is pretty large and also a lot more air   
  tight than our last smoker. It cooks a lot quicker than our   
  old smoker.  John has pretty much decided that he  
  cooks them approximately 1/2 hour per pound, though we   
  usually use the following   
  Pierce the dark meat with a fork and if the juice runs  
  clear, it's time to take that baby off.  If pink juice, leave it on.   
  Another way that works is when it's done, the leg will move   
  pretty easily. Just remember it continues to cook for a while   
  when you take it off. We tried using the liquid from the   
  water pan once and it was too strong in smoked flavor for   
  our liking... much too strong.  Taste it before you use it?