IMHO Turkey's are about as easy/simple as a big chicken.
Being the neighborhood/family BBQ go to guy I got a ton of requests for smoked turkey for Thanksgiving. I hadn't done one in the big TS250 so we burned a load of fuel and did a test run before committing. It was simple, basic, poultry. Folks liked it enough they paid me to smoke 16 for Thanksgiving day, I had people come pick em up fresh and hot.
I dug threw online recipes, found basics on smoking/bbqing one, and rolled with it.
Let me say, I don't care for store bought, commercial smoked birds. They are usually pretty hammy and oversmoked for my tastes. I tried to produce something between smoked and roasted.
Basic KISS run down:
Smoker rolling around 240 degrees entire cook.
Totally thawed birds (get fresh if you can)
I used 14# birds, did NOT brine or marinade.
Pulled the bird, cleaned it up, filled (covered well) the interior with a poultry seasoning blend, lightly peppered the exterior, then sprayed down with Olive Oil so the skin might be more edible and brown up nicely.
Smoked/roasted at 240 Breast side down for the first 2 hours, then flipped.
Altogether the 14# bird only took about 5.5 hours to finish to 180 degrees.
Mild smokey flavor, tender, moist - pretty close to what I wanted (something between smoked and oven roasted)
I purposefully pulled birds when breast meat hit 170/175 as I knew the folks picking them up would take them home and throw them in their ovens til eating time. I recommended holding them at 200 in their oven for no more than 2 hours. I know from previous whole turkey smokes on other equipment that the pop-up timers don't always work right on smoked birds. I pulled and foiled the birds and loaded into covered foil pans with lids for my customers. Most of the folks said they held the birds hot in their oven at 200 for an hour or two and the pop up timer popped up just as they were pulling their birds to eat.
Got rave reviews, comments such as "best turkey we've ever had, we're coming to you next year"
So IMHO - keep it simple, season lightly - smoke a 12 to 15# bird between 4 to 6 hours, check internal temps for safe poultry eating.