Page 202 - Turkey Book from Meathead

We have had good luck with apple, alder, peach, cherry, and oak. Avoid mesquite and hickory. They'll work, but we think they're a bit too strong for delicate lean meats like turkey.
On a gas grill you'll need 4 to 8 ounces of wood. You may decide after tasting it that you want more on your next cook, but don't ruin the first one with too much smoke.
On a gas grill place one golf-ball sized chunk of wood right on a burner in the flame. Chunks smolder slowly, but if you do not have chunks, you can use chips or pellets.
To use chips or pellets, toss them in a disposable aluminum pan and put it as close to the flame as possible. There is no need to soak the wood. Wood does not absorb much water. That's why they make boats out of it. Let the wood catch on fire. Burning wood makes better tasting smoke than smoldering wood. Click here for more on The Science of Wood.
14| Place the bird on the cooking rack, breast side up, close the lid and don't open it for an hour. That means no basting. Not if you want crispy skin. Remember, basting just makes the skin wet and soft.
15| Check the progress and when the wing tips and drumstick tips look nice and brown, after 30 to 60 minutes, grab 4 pieces of aluminum foil, each about 8 inches square, and coat one side with vegetable oil so it won't stick. Cover the tops of the wings and drumsticks with the foil. You did lop o the wing tips and toss them in the pan for the gravy, didn't you? The foil will keep these skinny parts from burning.