If you spend Thanksgiving with traditionalists who insist on an oven-roasted bird, let this recipe change their minds. A smoker cooks the turkey low and slow so it turns out juicy and moist with enough time to absorb the smoky flavor. A lemon, garlic, and herb rub plays nicely against the smoke. Another bonus with smoking the bird: You’ll free up the oven for Thanksgiving sides! The main directions here are for a bullet-shaped charcoal smoker such as a Weber Smokey Mountain, with the option to use a regular gas or charcoal grill over indirect heat. We went with hickory wood chunks or chips, which are available at hardware stores and online. For a lighter smoke flavor, you can try apple, cherry, or pecan wood. If you have a different type of smoker, just follow the manufacturer’s instructions for how to use it and what kind of wood chunks, chips, or pellets to use. Finally, to nail the turkey doneness, may we suggest the Yummly Smart Thermometer? The recipe is a Yummly original created by David Bonom.