Turkey temps and prepping bird

Hoops10

I volunteered to do the bird this year as I have always wanted to do a turkey on the Large Egg.  I tried one last year and it came out ok.  I am looking for recommendations from the masses   I have read smoking at 225, 250 and even all the way up to 300.  What temp do most use?  Also, I have about a 17 lb. bird this year, so any idea on how long?  Last question, how do you all prepare your bird?  Last year, I think I used butter under the breast skin and then maybe just salt and pepper (can't remember.)

BTW, I plan on using Applewood to smoke it.  Thanks for any and all help. 

EDIT:  My brand new Smoke from Thermoworks should be here today, so pumped

Raideregg

I have a #20lb bird, I want to smoke at 300 degrees any idea what min v pound equals too?

1911Man

I'm doing a 15# bird today for Thanksgiving. My target temp is going to be about 250F (225-250F) since I have plenty of time to do it. I don't do anything to the bird other than shove a probe into it's breast (thickest part) so that I know when it's done. Remote thermometer connects up to my phone via Bluetooth with a set done temp of 165F. When it goes off, the bird comes off and then gets to rest before I hack it up. 
I have done birds at 300-350F as well. I like the results from the lower temps more. I also use black cherry and sugar maple for flavor woods (equal amounts of each). 

alaskanassasin

imo if you cook it low and slow it tends to dry out.

1911Man

@alaskanassasin Never had an issue with smoking the turkey in the 225-250F range. As long as I put the probe in the right spot and pull it at the right time/temp. I also leave the skin on to help keep it moist.

Hoops10

I think I am going to smoke my 17 lb. turkey at 275*.  What kind of rub do most of you all use?  I was thinking about putting slices of butter and some cloves of garlic under the skin on the breast but I want to know what kind of rub to sprinkle on the turkey before putting it into the smoker.  Thanks.

1911Man

I don't do anything for flavor adds when smoking turkey. The wood gives me everything I want. K.I.S.S in full effect. 

wardo

I will also 2nd much of what's already been stated.  I've not done a low n slow turkey but the overwhelming opinion on the matter seems to be that it'll dry the bird out.  I did very light smoke with mine.  One handful of wood, so only a few chunks.  Depending on how you cook the bird will determine the time to finish.  I did mine (and doing today's) spatchcock so the cooking time is basically less than 2hrs.