Smoked turkey

[Bye Week]

Bye Week is hosting the family for Christmas again this year after last year's success with the Tex-Mex fare of brisket tacos, chicken fajitas, sour cream enchiladas, tamales, shrimp quesadillas, etc. This year we are going more traditional and thinking more along the lines of smoked turkey, baked ham and the like. I have never smoked a turkey and would welcome any input on this (what size bird or birds, what temperature, best rubs/injections/stuffing, how long to smoke before wrapping in foil, etc.) for 25-30 people. I will be using my rusty but dependable Oklahoma Joe offset firebox smoker. Any help or input would be greatly 'preciated. Thanks!

 

[bullzak]

biggie, want to hear more about the dr pepper chicken. do you put the rub under the skin or just on top?