I do a turkey a few times a year. I brine for 12 hours using water, salt, sage, onion powder, minced garlic, maple syrup, a bit of cayenne and pepper corns. I only rub the bird with olive oil - nothing else. I smoke at 210 degrees for about 10 - 12 hours (4 - 5 hours on the smoke, usually a mix of mostly maple and apple, then hickory, and sometimes mesquite - the rest of the time with heat only). I use a water tray of red wine and apple juice with garlic cloves, which I doubt adds anything to the turkey, but it makes me feel like it does, so I do it.....
Also, unless the bird is natural, do not brine. A lot of turkeys are injected with all types of fats and salty fluid. Soaking them in a brine may be a bit more salt than you want...