So I smoked the turkey for Thanksgiving. It turned out great. It was just shy of 14 lbs. Total time in the smoker was about 6 hours. To prep, I didn't brine it. I was told that some turkeys are pre-injected and if you brine them, they will come out salty.
So I used a rub that my wife had in the kitchen. It was intended for seafood but it smelled good so I used it. It had the following ingredients in it: dill weed, parsley, celery seed, sugar, paprika and dehydrated lemon peel. My wife added rosemary, garlic, salt & pepper to the seafood rub.
To prep it, I rubbed olive oil on the skin, front & back. Then I put some of the rub on it and under the skin. Then I baked it in the oven at 450 for 20 minutes. Then I took it out and put it in the smoker, breast down/back up, attached a meat thermometer and let it go. I used hickory for the wood.
6 hours later, the bird reached 165. It smelled and tasted fantastic.