I'll go first Smokin', even though it was a practice turkey!!
Smoker: SM020 that's well broke-in
Turkey size: Wal-mart 13.72lb 8% enhanced "Riverside brand"
Preps: I brined turkey in a 2 gallon ziplock bag for 46 1/2 hrs. The brine consisted of 1/2 cup non-iodized table salt,1/2 cup minced garlic, 1/2 cup brown sugar,1/4 cup dried onions, 1/4 cup black pepper,1/4 cup honey(added when cooled),1tbsp poultry seasoning,1tbsp crushed red pepper. I took bird out of brine the night before and let air out in frig. I pulled skin back 4 hrs before smoking and added a mixture of butter and spices,which consisted of McCormick chicken rub, white pepper,black pepper,paprika,Kosher salt. I then pinned the skin back on with toothpicks. I put a sliced orange and quartered onion in the cavity.
Smoker temp: 275* in a warmed smoker with 1oz oak, 1oz pecan,1oz cherry
Total time: 2hrs 50minutes, opening the door 4 times
Comments: I used a butter cheese cloth and removed 50 minutes before finish time and hit with butter Pam spray at this time. I pulled turkey at 160* in breast, let rest 25 minutes. It had a nice golden brown color with good textured skin. Best I've done yet! I totally liked the brine with table salt, THANKS for setting me straight on this guys!