Maybe something else else you can put in your pipe to smoke, and don't listen to Bum, he runs mostly on lack of sleep so the particles on top are not always working as they should.
How to get smoke into,,,,, well,,, anything,,,,. The science: In order to anything to enter the (in this case, turkey, thought I better lay that out for you) there can be nothing coming out of said bird,,,,, yep! it's a one way street. So, if you put the birdie, ( and I would have chosen a full grown one, not such a little cutie) in a warm spot, what is it going to do??? well it's going to evaporate of course and seeing as it's a one-way street, while the water is coming off and out, no smoke can go in, neither will heat for that matter. Kind of a real bummer actually this cooking, smoking business, for the more you heat, the more evaporation, and seeing as evaporation takes heat, the more cooling of the piece takes place. Now I have you confused,,, good, for that separates koeks from cooks. So I will try to help you and make everybody think you are a guru, a real winner,,, somebody who knows what he is doing. The trick is to stop the bird from evaporating,,, so it needs to be DRY and WARM. So after you brine that poor little yungun, dry it off well, inside and out, and allow it to come up to room temp. Then in the smoker it goes, to heat up some more, but not to put a skin on it, don't bake it in other words,,,,, you want about 110 to 120*. Once you have it dried then add the smoke,,, it only takes about 30 minutes to do a good job. Once that is done, cook the sucker!
If you want a demonstration then walk through some smoke just before you go to bed and listen to what Tippy will tell you.