As I delve into the nuances of preparing a smoked turkey, a pivotal question emerges: should I spritz a smoked turkey during the cooking process? This inquiry is multifaceted, demanding a deeper exploration into the benefits and potential drawbacks of such a technique. What might be the best practices for ensuring that my turkey remains succulent and flavorsome? Would the addition of moisture from a spritz enhance the overall smoking experience, or could it inadvertently hinder the development of a desirable bark? Moreover, how frequently should one spritz? Is it imperative to maintain optimal juiciness, or would it disrupt the cooking equilibrium? Consider the various substances that could be employed in a spritz—should I opt for a simple water solution, or perhaps venture into the territory of flavorful broths, apple juice, or even a concoction of spices? What role does humidity play in the smoking environment overall, and how does spritzing intersect with this critical factor?