Step 1: The Bacon Weave
Step 2: Wrap the Bird
At this point, carefully pickup the foil holding the bacon weave, center it up, and flip the foil over so that it covers the turkey. You can carefully move the weave around once it is placed, but try to get it pretty close to perfect when you flip the foil. Next, make sure to cover as much of the exposed skin as possible with bacon. I cut slices in half and wrapped them around the legs, and along the side of the bird where the weave didn't touch.
Step 3: Smoking Your Heavenly Creation
The choice of smoking wood is really up to you. I have used fruit woods and oak in the past, and I have really enjoyed them all. I choose to use Apple Wood chunks for this turkey and it turned out great. If you get into heavy flavored woods like Mesquite, it might be a little too much unless you really like a smokey punch. I also exclusively use Hardwood Lump Charcoal for my smoking rather than briquettes... not that there's anything wrong with them. As long as you aren't using lighter fluid, or pre-soaked briquettes, you will be fine.
If your only choice for smoking is a propane grill, set it up for indirect grilling, and get yourself a cast iron smoke box that you can rest on top of the active burners in order to create your smoke. If you don't have a Cast Iron smoker box, you can also wrap soaked wood chips in tin foil, poke a few holes, and lay it on the burner, it works just as well.
Step 4: The Hard Part... Waiting It Out!
Once your smoke is rolling and the lid is closed... DON'T OPEN THE SMOKER! Thanks to the bacon, and the slow method of smoking, there is no reason to baste your turkey, therefore, no reason to open it up... not even to take a peek (although that's exactly what I did for the second pic ;) Keep that heat inside and only add more charcoal/wood when necessary. I would also suggest that if your smoker doesn't have a water pan, add a small foil pan somewhere in your smoker with some water in it to help keep the moisture level up inside the smoker.
Now, you just need to wait it out. Go do something else - like weaving more bacon!
Step 5: Be Thankful for Your Feast
I choose to let the turkey rest for about 15-20, minutes before I carved it up, but if you wanted to make the bacon a little more crispy, I guess you could throw the turkey under the broiler for a minute to crisp it up.
In the end, you should have an incredibly moist, flavorful turkey that will knock your socks off. I think this turkey ranks up there as one of the finest poultry creations known to man, but don't just take my word for it!