While not necessarily a recipe per se, anyone with a smoker large enough for a bird with offset fire/smokebox who has never smoke a bird should really try it.
Bring to room temperature over an hour, split the back and lay out as you would racks of ribs (it will NOT lay flat; that’s Ok). Smoke at about 210-230 until inner breast temperature is about 60-70% of done then tightly wrap in foil as you would ribs.
Leave wrapped in the smoker at a higher temp (250-300) until temperature is consistently at safe levels at multiple points in the bird.
Start early. You won’t regret it. The only risk is a delayed time of eating the main course, which translates to more beer/drinks. So have an adequate reserve ;-)
Footnoting the obvious: Prep the bird as per your preference, including prior brining or rub.
Sam’s sells whole smoked Turkeys, I saw them this weekend..............
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.... (it will NOT lay flat; that’s Ok).
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My brother got a really nice smoker in the last year and a half & has been smoking away. He’s smoking a turkey this year (I’m doing a traditional turkey, too - something for everyone). I think he smoked just a breast last year and it was really good.
As for laying flat, you can “spatchcock” the bird. My brother actually spatchcocked a small bird (9 lbs) & roasted it last night as an experiment - it turned out “delicious” per their report. He’s smoking a 12 pounder for Thursday & I think he plans to spatchcock that one as well.
My husband cooks our turkey in his big green egg - he starts it the night before. It is SO amazing