I'm doing the turkey this year and will be my first turkey on the RT680. 

Should I do an hour at 180dg (extra smoke) then crank it up to 350dg or just cook it at 350dg the whole time? 

Ray in his video says to just cook at 350dg until done but if the one hour of low & slow helps with smoke flavor I'd like to try it.

Thanks,
Dan

Last year I coated mine with oil and smoked it at 180 for about an hour. Finished it at 350. It turned out nice but not a lot of smoke. I haven’t tried it at 350 for the whole cook so I can’t tell you if it makes a difference.

When I have done turkeys in the past, I usually smoke then at 225 until about 150F then bump it up to 350 to crisp it up.   

I recommend brining. 

 Have a look at "Pellet choice for turkey" in the general section.