Turkey is pretty simple, honestly. I always buy as many as I can fit in our basement freezer around Thanksgiving time and smoke them throughout the year. This one turned out really well and I did it start to finish on the smoker. So far we've had a traditional turkey dinner, sandwiches, turkey / chorizo tacos, and turkey tacos with it. I love how much meat you get off of them.
I run a two-probe thermometer in it, so I have one in the breast and one in the thigh. The thigh area will give you the most "trouble" as far as getting it all cooked properly. It's tucked in there are heats up very slowly. You can brine the turkey, which actually makes is all cook faster. Another cheat is to cook the turkey to 80%, then rest and slice it. After that, you put it in a Nesco to resume the cooking / hold it if you are serving a turkey dinner. That method keeps it all very moist and assures all your meat is safe. After you do a few, you'll also get the hang of doing it entirely on the smoker without drying it out. I would definitely recommend a test-run, though, before doing one for a Thanksgiving dinner or something with company over. Some guests will be nervous, because the whiter chicken meat will prominently show the red smoke ring. It's something I've learned to just say right off the bat. The red outer meat is normal, it's the coloring from the smoke.
If you haven't seen it, look up "virtual WSM". Their dedicated to the Weber smoker, but there are lots of good recipes that can be adapted for a horizontal smoker. There's also Steve Reichlan (BBQ U show host) for some unique ideas. One recipe I used from him is "Smoke Roasted Pears". I'm not usually a fan of pears, but holy crap, this
