I brine my turkeys for 3 days - from frozen solid - in a 5-gallon bucket. Brine contains Kosher salt, some brown sugar, lots of whole peppercorns, dried onion, and whole rosemary. Once that's done, I rub it down with salt, pepper, and some paprika and put it out in my smoker for about 3 hours. It gets smoked with either pecan, apple, or alder wood - something a little milder, since hickory or mesquite would overpower it.
It then gets finished in the oven. I make gravy using the drippings, and it always picks up some of the smoke flavoring.. heavenly!