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Sorry I missed this post. I use mostly apple to smoke a turkey, run the smoker temperature about 275 degrees Fahrenheit and smoke until the breast hits 165 and hopefully the thigh is over 155. You need a good thermometer. Remote thermometers with at least two probes are good to have.
Glad to hear that. First turkey I smoked was nearly thirty years ago. I used pecan wood for the smoke and the pecan flavor overwhelmed the turkey. I have only used pecan sparingly since and only in combination with other woods.
For about 8 years now we ... well actually I, have been smoking one turkey and deep frying one for our Thanksgiving dinner. This year when the turkeys were done and had rested for a little while, they were carved and servings driven and dropped off to the family and friends who normally come. Youngest daughter and three of our grandkids, were here today, but much quieter than most years.