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It depends on what you are using to smoke it... I use a traeger to smoke my food and I have found using an aluminum pan to catch the drippings as well as allow me to cover it in case it starts to dry out towards the end of cooking is a great way to go.
Also, if anyone has figured out how to smoke poultry and get the skin crispy instead of rubbery let us know!!
The same goes for smoking, just substitute the wine with beer.
Thanks for all the tips guys, much appreciated. I don't remember the name of the smoker, but it's one of those upright ones with the electric element on the bottom. I need to figure out the estimated cook time, I'm pretty sure the turkey is 20lbs or so. We have apple chips, but I'm still lost on how to season it.