I had a small turkey that I stuffed the cavity with a 16 oz Oskar Blues Ten Fidy bourbon barrel aged beer can that I seasoned with a spicy chipotle rub, spritzed the bird olive oil and then dusted inside and out and between the meat and skin with the same rub, and the put in the middle of my 55 gallon barrel grill.
I added about 30 pieces of charcoal to each side of the barrel, choaked the flues down to set the temp to 250 dg, then added a couple of real small pieces of seasoned hickory for a real lite smoke, put the turkey in a pan under the bird with a little beer for moisture and, along with the neck, gizzards, and liver, and seasoned those up also.
What a great smell the neighbors had to endure for the next 2 1/2 hours.
Said turkey was 165 dg in the breast and a dark bronze in color..... Most excellent and juicy although just a tad overcooked on the wings and legs.....
You just need to trust me..... And, I don't even like turkey.