To smoke a turkey in an electric smoker, set the smoker to 225 F, and remove the neck and gizzards. Pat the turkey dry with paper towels, and brush the skin with vegetable oil. Insert a meat thermometer into the meatiest part of the thigh, and set the turkey on the cooking rack. Cook the turkey for eight to 12 hours, or until its internal temperature reaches 180 F.
If the turkey is cooler than 140 F after four hours of smoking, finish cooking it in the oven.
To smoke a turkey breast, thaw the turkey in the refrigerator, and set the empty water pan on the lower cooking rack to catch drips. Heat the smoker to 300 F, and season the turkey as desired. Place the turkey on the top cooking rack, and smoke it until it reaches an internal temperature of 165 F. Alternately, brine the turkey for 1 hour per pound in a mixture of 1 cup Kosher salt and 1 gallon of water.
Rinse the turkey with cold water, and cure it for 12 to 24 hours in the refrigerator. Season the turkey as desired, and smoke it at 225 F until the thickest part of the thigh reaches an internal temperature of 180 F.