Welcome Bob from Canada! Congrats on the hockey sweep!
I've been cooking turkeys for 46 years and I've rarely brined, cooked, seasoned, slathered, BBQ'd, or smoked any two the same. It's not that they're not tasty, I just like to play with my food.
I've brined many, many, many times. I've never injected though but you've inspired me! I think I'll skip the brining and go with injecting a mixture of melted butter, white wine, and creole seasoning. Then I'll slather with melted butter and Litethouse Poultry Seasoning both on and under the skin.
Now that I have a WSM my 19" turkey roasting pan will fit in it. I think I'll break out the turkey cannon (fancy way to do beer can turkey). I like the turkey cannon half filled with cheap white wine the best. I smoke, cook, roast, BBQ at 325F using the internal temp as a guide to when it is finished (165F dark meat, 160F white meat). I also don't tuck the legs and wings, preferring to have them loose and open to encourage through and through cooking of the dark meat.
Just might have to run by Costco and pick up a frozen bird soon.