If you have a dome lid, you can use something like this porcelain turkey sitter
which is really handy. It's basically like the beer can chicken holder. There are lots of variations to this theme. You could also go with a normal roasting rack like you would use in the oven.
Either method, you'll find that the convection effect will cook your turkey faster than a standard oven. Run around 325 or so. Don't forget to pat the bird dry before it goes on the UDS to ensure a crispy, golden skin.
Brining is a good way to prepare your unmolested (natural) turkey. If it's already injected with broth, that's got the same effect as a brine and going this route will probably make it too salty.
@ about.com has a lot of good info about smoking turkeys. Check out his site for good info.