One recipe for smoked turkey is Honey Brined Smoked Turkey from Alton Brown. This recipe takes less than five hours, and it serves 10 to 12 people. Reviewers rate this recipe with 5 stars out of 5 stars.
Get a 54-quart cooler, combine a gallon of hot water with a pound of kosher salt, and mix until the salt dissolves. Add 2 quarts of vegetable broth, a pound of honey, a 7-pound bag of ice, and then place the turkey in the cooler, breast side up, overnight or up to 12 hours. The next day, remove the turkey from the brine, and dry it before rubbing the poultry with vegetable oil.
Heat the grill to about 400 degrees, and build a smoke bomb out of heavy-duty aluminum foil and hickory chips. Leave the top open, and set it directly over the charcoal or gas flame on the grill. Place the turkey over indirect heat, and place a probe thermometer into the breast.
Set the thermometer alarm to 160 degrees, close the lid, and cook for about an hour. At this point, check the turkey to see if the skin is brown, and cover with foil before continuing to cook. Replace the wood chips with a second pouch. When the turkey hits 160 degrees, remove it from the grill, cover it with foil, and allow it to rest for about an hour before carving and serving.