Jim;

I have smoke quite a few turkeys on charcoal, gas and electric smokers.

Don't know what Haus gave you and it might be really good advice - but this is what I have done.

I thawed the birds completely and pulled all of the giblet stuff out of them - soaked them in a 50/50 water and apple juice mixture for about 12 hours in the fridge and then rubbed them right before smoking - I did a few different variations of rub over the different times.

I also put a few sticks of butter in the cavity before placing in the smoker, and this is the most important part in my mind - I always smoked them breast down. it can mess the skin up on the breast, but it allows all the juices and some of the butter to go into the breast and keeps them moist.

I put two more sticks of butter into the chest cavity about 5 hours into it.

Just my .02 cents.

dab