Cook times will vary depending on wind, weather, altitude and type of equipment. For safety, turkey must reach 140 F in four hours or less. Check after 3 hours, if temperature is low, finish in oven. Always use thermometers to monitor turkey smoker and temperatures. Total cooking time will be increased 10 minutes or more each time lid is lifted.
Smoking has no preservative effect.
Smoked turkey must be refrigerated. A 12 to 14 pound turkey is the maximum size most microwaves can accommodate. Allow 3 inches oven clearance on top and 2 to 3 inches of space around bird. Use an oven-cooking bag for more even cooking. Always use a meat thermometer to determine doneness.