Welcome to the group! You'll find that this is a great place to share ideas on smoking, grilling, etc. There are plenty of folks here who genuinely enjoy helping one another. Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.
I'm with Josh...I like to brine poultry before smoking. IMO turkeys are best when you smoke at a cook temp of 325* or higher, which is kinda out of the MES's top end range. You can still get a great tasting bird at lower temps, but its pretty hard to get a nice crisp skin. Just be sure to get the bird to an IT of 165-170* in the breast and thigh.
Good luck! Be sure to post up some qview!