[mosesbotbol]

Keep the birds small and do more of them instead of a monster size turkey (if you want moist meat).

Been smoking them for last decade, some years brined and some not. I usually just smoke them for a few hours and then finish them up in the oven so I have better control of the temps and it is plenty smoky. Some do not like smoke, so I go easy on them.

I don't do so many sides, but make sure they are prepared well. Growing up on Cape Cod, I put Linguica in the stuffing along with an assortment of mushrooms.

I inject the turkey with a butter, paprika, herb, garlic and salt solution near close to the cavity and the gives it a nice seasoning.