Actually I believe @Brian_BSC may beat me on seniority around here. I remember getting some good ideas for D friendly BBQ from him before I even got a smoker.
Didn't know there were so many smoking enthusiasts around here. I agree smoking is a great way to prepare turkey. Nice spread @Sam19 !!! Agree @David49 hard to beat burnt ends, most of my recipes aren't sweet except for burnt ends. Even though I use real BBQ sauce I get only a minimal spike from burnt ends ??? YMMV
To do this years turkey I used my Weber Smokey Mountain without any water in the pan in order to get higher heat. My goal was to run my smoker at 325 to do a hot and fast cook. Some people claim that since a turkey is not a tough cut like a pork butt or brisket, low and slow is not necessary. Hot and fast gets done faster which helps keep the breast moist.
Other things I did this year to combat the breast drying out were to inject with a butter/spice mixture. I also spatchcocked the bird which helps it cook faster and more evenly. To spatchcock cut out the back bone with some stout poultry shears then flip over and press down on the breast till you hear a crack, the bird will now lay flat.
Lastly I put a pan containing chicken stock, celery and red bell peppers under the bird on the lower rack. This caught the drippings from the turkey as it cooked. This was then defatted and poured over the meat just before serving. I had a bowl of this ajous on the side in case anyone wanted more (they did). The final result was moist just as I had hoped.
I got most of these ideas from an article on the amazing ribs website, well worth the read
Here's a pic after one breast and one leg and wing had been removed. It really looked good while still on the smoker just before took it off, but I forgot to snap a pic