Choose the right turkey - a heritage bird will give you the best flavor.
Remove the giblets and neck from the cavity.
Brine your turkey for 24 hours in a salt and sugar solution.
Liberally season the bird with salt, pepper, and your favorite herbs (rosemary, thyme, sage are all great options).
Preheat smoker to 275 degrees F.
Smoke your turkey at 225 degrees for 6-8 hours.
Let your turkey rest for 30 minutes before carving.