For work, we have 3 trailer mounted Lang pits and we have a smokehouse with a commercial Cookshack. I do the turkeys in the Cookshack, and I use hickory. Sometimes a bit of apple if I am feeling kinky lol. I am not a big fan of Mesquite, I find it to be a bit acrid. I save the Mesquite for briskets!

BTW, for years, I turned out FABULOUS turkeys for the family on a $175 Weber Smoky Mountain. The Weber Kettle also does a great job, as long as you cook indirect--coals to the sides, drip pan under the bird.