Start by obtaining a turkey, preferably 12 pounds or lighter. A larger bird will be older and therefore less tender, not to mention that cook time increases with size. Because you’re aiming to smoke your turkey at low temperatures, you want something with a manageable cook time. Whether it’s fresh or frozen is purely a matter of preference, but be aware that a frozen turkey will take 3–4 days to thaw in the refrigerator.
Once thawed or when brought home fresh, unwrap your turkey from the packaging and remove the giblets from its internal cavity. Use paper towels to dry your turkey as much as possible, including in the cavity and under the skin. If time permits, put your turkey in the fridge overnight (uncovered) to air-dry.