Place the turkey on the smoker and close the lid. It’s going to take about 3-4 hours to hit the target temperatures of 165 in the breast and 175 in the thighs. Every 45 min to 1 hour spray the skin with cooking spray for moisture. At the two hour mark it’s time to monitor those internal temperatures. I use a Thermoworks DOT probe thermometer stuck in the thickest part of the breast. Set it for 165 and keep a close eye on the temps.
After 3 hours the turkey should be getting close. Internal should read 175 in the thickest part of the thigh and juice should run clear when you remove the probe. Get the turkey off the smoker when you see these temps and let it rest inside for a minimum of 15 minutes.