Set smoker on 200 degrees and let her smoke for 10 to 12 hours ensure you keep your temp right at 200 degrees. I use Hickory, Apple or Peach depending on my mood but mostly hickory. I do not brine or inject and never have had a dry turkey I use a Tucker Cooker made in Memphis, TN I will try to post a pic of my last bird and smoker.
Everyone has their way of doing it but I stick with what works for me. I am a mat eater and I love to taste meat not injections flavor or what ever. Just my two cents.!!!!