I love smoked turkey and chicken but agree they can be kind of dicey food safety wise. Minimizing the time in the germ breeding "zone" (apx. 40 to 140 degrees) is the key. Best practice is to defrost slowly for several days in the refrigerator then keep low temp smoking time minimal and just enough to impart the flavor. I smoked our turkey at 160 for one hour then kicked it to 325 to finish. Flavor was just right, not creosote belch smoky.
Hub