This is the recipe I use for the smoker. I have been using this for 5 years now and continue to get rave compliments, and this year was no different. I'm not regarded as a very good cook, but this is easy and hard to screw up, imo.
BTW, I think this recipe would work just fine in the oven, without the smoke, if you don't have a smoker, because a smoker is just an elaborate oven anyway.
Use an 12-14 lb Turkey.
For each 1 gal. of cold water,
1 cup of Kosher salt
1/2 cup dark brown sugar.
You want enough water to completely cover the bird.
That's it, but if you want to add garlic powder, savory, bay leaves,etc. it's OK.
Brine in an acceptable brining container(no aluminum!) in the fridge for 8 hrs.
Wash off very well. Cover skin with Canola oil. Add your favorite rub without salt. Remember, you already salted it in the process. You can always add salt later if you think you need to, but I never have.
Throw it in the smoker with a mellow wood like fruit trees or alder/ birch. Brined Turkeys tend to cook faster for some reason. Cook till 160-165 degrees in the breast. It took exactly 2 hrs. to cook a 12 lb Turkey this year at 320 degrees on the smoker.
Try it for Xmas this year, you'll love it.