+1 on brining the bird. Just make sure the bird wasn't already "enhanced". This will make the bird too salty.
I smoked 2 last Saturday for our family Thanksgiving feast. (Moved ahead cuz the eldest shipped out to the NAVY Monday am.)
I'll smoke one more for this coming Saturday for all those that didn't make the first one.
I use a Creole rub and a butter & jalapeno injection.
Don't forget, the smoked drippings make a great gravy.