welcome aboard,
with turkeys you can brine them, then smoke them... if you have it ,.. use apple, cherry or oak... no more then 3 hours of smoke... smoke / cook at 225 F till an internal temp of 170 F... yes you would need a thermometer to check internal temp,
rule of thumb here is 1 hour per lb of turkey at 225 F box temp.... one thing though,, if you do cook the turkey in the smoker the whole time... the skin becomes rubbery,,, you may want to finish in the house oven at 375 - 400 F to crisp-en the skin..
hope this helps some