Our MAK smoked turkey this year was one of the best ever. Put my bird on @ 8:30AM, and then a trip to the hospital around noon. The bird smoked with cherry pellets until 7:45PM (when we got home from said hospital) the breast temp was 155F. had the wife crank up the grill temp to 350F and pulled the bird off at a breast temp of 175F. We let it cool, wrapped it and put it in the fridge until Sunday night. The smoke flavor in the meat was incredible. Some of the smokiest ever.
The following Tuesday, my wife made turkey, vegetable, noodle soup using the turkey carcass. You could SMELL the SMOKE from the carcass in the living room!
Typically, my SMOKE temp on my 2 Star is 175F. And it was that on Thanksgiving Day. Except for a trip to the hospital, I will cook my turkey the same way in 2018.