Two different questions here? The subject asks for the best way to smoke a turkey and the body asks for the best wood.
As far as wood, a little hickory is good, but I prefer a mix of apple and cherry for any poultry.
Now, the best way to smoke a turkey, in my opinion, is don't :-D To me, smoking is done at lower temps (typically 225 - 275), and I don't like turkey cooked that low. It can dry out and the skin ends up rubbery. I roast my turkeys over a charcoal fire with wood chunks for flavor (either in the Weber Kettle or the BGE) at 325 - 350. The skin comes out much better at those temps. I stuff the cavity with onions, carrots, celery, apples, lemons and oranges and as many fresh herbs as I can find. Then I usually rub under the skin with an herb butter mixture and give the skin a nice rub down with the herb butter. Then it goes into a pan on a rack and in the bottom of the pan I also put in the same veggies, fruits and herbs, plus some white wine and either turkey or chicken stock. The whole thing goes into the Egg. Typical cook time is 25 minutes per pound at 325, if I remember correctly. I watch the liquid in the pan and add more stock as needed. The pan liquid can be used to make a great gravy.
Oh! One tip... Since the breast meat is done at a lower temp than the dark meat I place a gallon bag full of ice on the breast for about an hour. That way the breast starts out colder than the thigh and leg and both end up being done pretty close together.
There is a Google search near the bottom of every page. Search for turkey and you'll get pages of threads from last Thanksgiving or Christmas.