How I do my bird

I used to deep fry my birds, but here in Idaho, Thanksgiving can be fairly cold, and getting that much oil up to temp. when it is below freezing and the wind is blowing is next to impossible. After a classic fail due to the weather, I bought my first Cook Shack smoker. Since I was already familiar with injecting my birds, my first bird in the smoker was injected. I was already using the Cajun injector marinades, and went with that. I had learned to stuff the cavity of the bird by watching my Mom cook her birds. Aromatics. I season the cavity with Poultry seasoning and stuff with Onions, Celery, sage, rosemary, etc. She also threw in slices of orange. The first bird was an experiment, and I would have to say it was a fail. The old 09 would only go up to 250 degrees, and the skin came out grey and rubbery. One the skin was removed, the meat underneath was simply amazing. This was in 2003, and some 10 birds ago. I found this site, and did a lot of reading. I started mixing honey into the butter that I rubbed on the outside of the bird, and the next year the skin actually browned up in the 09, but it was still not crisp. The next year we smoked the bird, and finished it in the oven. Great bird. great flavor, crispy brown skin, and just a hint of orange flavor (I used orange blossom honey in the butter. I got my 045 4 years ago and haven't had to finish a bird in the oven since. I am about simple, and the easier the prep the happier I am. I would love to try brining a turkey, but simply do not have the room. I still inject them the day before I put them on. I still use the same aromatics in the cavity, and still mix the orange blossom honey in the butter. Thanks to this sight, I now drape the outside of the bird with butter soaked cheese cloth. I make sure that it drapes down into the pan. This year I am going to do a combination butter of butter mixed with poultry seasoning, and orange zest. This will get rubbed under the skin before I inject it (I like the Creole butter, or Turkey supreme). I do try to use fresh herbs, but will use some dried seasoning. I like a mix of wood, and will do pecan mixed with some newly found Orange this year. I don't know if I am doing it right, or not, I just know that it is done, tastes greats, and when you make that first slice, the juices will run.