A recipe for smoked turkey is Alton Brown's honey brined smoked turkey. Place a whole turkey breast-side- up into a brine of 1 pound each of kosher salt and honey, 1 gallon of hot water and 2 quarts of vegetable broth. Brine the bird for 12 hours before smoking it.
Pour the water into a 54-quart cooler, and stir in the salt until it dissolves. Add the vegetable broth, honey and a 7-pound bag of ice to cool off the mixture. Put a 15- to 20-pound turkey into the brine, place the cooler lid on, and allow the turkey to brine. Remove the turkey after 12 hours, and pat with paper towels until it is fully dry. Coat the bird thoroughly with vegetable oil.
Build a smoke bomb by placing 1 cup of hickory chips into the middle of a double thickness of heavy-duty aluminum foil. Gather the edges of the foil to form a pouch, leaving the pouch open at the top. Place the smoke bomb into a pre-heated, 400 degree Fahrenheit grill. If you are using a gas grill, put the bomb on the metal bar above the gas flame. If you are using a charcoal grill, place it directly on the charcoal.
Insert a probe thermometer into the thickest part of the turkey breast, and set the alarm for 160 degrees Fahrenheit. Close the lid, and smoke the turkey for 1 hour, then replace the wood chips with a fresh cup. When the turkey reaches 160 degrees, allow it to rest for 1 hour, then serve it.