Vern, my father used to smoke turkeys during the holidays, years ago.
He kept the temp way low, 160F is or so (?), used pecan or hickory, in an old metal refrigerator.
He got up every two hours to check the temp, I remember a ruined batch when the temp got too low.
Anyway, no rub, just smoke, ten or 12 hours of smoke. Black bad tasting skin when done,
but the meat was sooo good. Dozier