Smoke-cook as usual. Remove from smoker, and wrap immediately in heavy duty aluminum foil. Cool to room temperature. Freeze in pans with drippings. What kind and how much wood you use for flavoring is a matter of personal taste.
Hickory is a traditional favorite for turkey.
In the last few years, mesquite has gained in popularity as a turkey smoking wood. General Guidelines for Wood Usage are found in your Cookshack smoker's Operator's Manual. Try the suggestions, then adjust quantity up or down as your taste dictates. Your Cookshack smoker's Operator's Manual will tell you the maximum amount of wood that your smoker can safely use. Do not exceed this amount.