It's not Thanksgiving without a smoked turkey, or at least a couple of smoked turkey breasts.
Brine overnight. I use a pound or so of kosher salt, 2 pounds of honey, 2 quarts of chicken broth, and a gallon of warm water.
Mix up the brine in a cooler or something large enough to hold the turkey, but small enough to fit in a fridge (or outside if it's cold). Add the turkey, and enough cold water and ice to cover (to counteract the warm water). Keep chilled.
Remove the turkey after about 10-12 hours, coat with your favorite rub, and let it rest while the smoker heats.
Once your smoker heats, add the turkey. If you've not purchased the chips yet, cherry is, in my opinion, the best for a turkey.
Make sure the turkey is at full temperature before FTC'ing (wrap in Foil, then in a Towel, and place in a Cooler). Let it FTC for a couple hours before serving (it will continue to gently cook and get very moist.
Good luck.