Smoked Turkey question

I have two favorite recipes for smoked turkey. The first one is actually for fresh bone-in turkey breast (not boneless breasts that most places sell). For me, this is the perfect size for our family, although it is only white meat.


Applewood Smoked Turkey Breast Recipe here
Note that this recipe was how I did it on my offset smoker last year; however, it should work the same with the egg, with the exception of not having to add wood chips so often.

My favorite whole turkey recipe is this one from Southern Living a few years ago,

Hickory Smoked Bourbon Turkey
Yields: 12

Ingredients

1 turkey
2 cups maple syrup
1 cup bourbon
1 teaspoon pickling spice
Hickory wood chunks
1 carrot
1 celery rib
1 onion
1 lemon
1 teaspoon salt
2 teaspoons pepper
Garnishes: mixed greens

Instructions
Remove giblets and neck from turkey; reserve for other uses, if desired. Rinse turkey thoroughly with cold water, and pat dry. Add water to a large stockpot, filling half full; stir in maple syrup, bourbon, and pickling spice. Add turkey and, if needed, additional water to cover. Cover and chill turkey 2 days. Soak hickory wood chunks in fresh water at least 30 minutes. Prepare charcoal fire in smoker; let fire burn 20 to 30 minutes. Remove turkey from water, discarding water mixture; pat dry. Cut carrot and celery in half crosswise. Stuff cavity with carrot, celery, and onion. Pierce lemon with a fork; place in neck cavity. Combine salt and pepper; rub mixture over turkey. Fold wings under, and tie legs together with string, if desired. Drain wood chunks, and place on coals. Place water pan in smoker, and add water to depth of fill line. Place turkey in center of lower food rack; cover with smoker lid. Cook 6 hours or until a meat thermometer inserted into thickest portion of turkey thigh registers 180°, adding additional water, charcoal, and wood chunks as needed. Remove from smoker, and let stand 15 minutes before slicing. Garnish, if desired.

Southern Living

I have smoked 1 a year for many years.

I smoke them @ 225 to 250 until the internal temp eaches 180.

I always use a Spanek, vertical tower & let the juices run onto the coals. We never save or use them.

About 5 or 7 years ago, we discovered the range raised, original turkey from western Kansas. I have paid $7/lb in the early days but they now sell for about $5 here in Metro Kansas City.

My family no longer will eat the 50 cents butter ball birds.

The other fowl we cook vertically are game hens & capons as opposed to chicken fryers.