Turkey and Ham

Hey guy's i got elected to smoke a turkey and ham for church this year,anybody got any good recipe's,I generally cook my brisket's 1hr and 15mins. per pound at 220 to 240 degree's,BUT i really don't know about a turkey or ham ,just looking for some recipe's or idea's if any's out there

I've smoked several turkeys. Put them on there with the pyllybone down, or bone them, truss them back up, and put them on there with the breast down.

I loosen the skin and insert globs (for lack of a better term) of butter between skin and breast and smoke it breast side up. Truth is I really prefer traditional roasted turkey over smoked or fried.

That's because you smoke it breast up. All the juices are in the backbones. A turkey has a flat place on its pyllybone that is made for smoking. You have to prop the feet up.

I've done similar to Bill ... I smoke like I would a brisket but I cheat by using a meat thermometer, bring center of breast to 165-170.