I brine for at least 24-48 hours, emphasis on the longer. I always toss additional flavorings in, onion, peppercorns, citrus goes well. When you put it in the bine just make certain to move it around a couple times a day so all the meat gets a good exposure.
Not sure what type of smoker you have, but finding where the hot spots are is key to making sure it cooks even. My new pit is completely backwards of traditional thinking. You usually put the thickest part/longest cooking portion of the meat towards the fire, mine is opposite. In the case of a turkey, I'd put the dark meat in the hottest location. It can take more heat than the breast.
Remember, shoot straight and shoot often.
Good... Bad... I'm the guy with the gun.