I always cook up two birds for Thanksgiving. One cooked in the oven (see my aluminum football recipe) and one either smoked or fried. This is my smoked recipe. It's not easy, but smoking turkeys is not for the faint of heart. Prep time does not include time spent in the brine. Unless you want turkey jerky, please don't attempt this recipe without brining the bird first--it will be very, very dry.