I smoked my turkey for about 2.5 hours, at 225F., and then put it in the oven (upside down of course) and let it cook for a bit. I'll then right it to cook brown the top skin and it will be fantastic. I didn't leave it in the smoker, because this way it won't get dried out and it has picked up enough smoke.

Don't forget to keep the carcass and make stock for a soup...we'll be making kale potato soup, spicy, with the smoked turkey carcass.