New to smoking...Masterbuilt 2 door Propane Smoker

CW- you don't need to use charcoal in a propane smoker- the propane is your heat source and the wood chips or chunks provides your smoke. Here is an article that TulsaJeff wrote on using a Great Outdoors Smokey Mountain Smoker (GOSM); It can be applied to just about any type of gas burner.

http://www.smoking-meat.com/propane-gosm-smoker-instructional-guide

As for the turkey, smoke it at temps around 300°-325°, this will also help you crisp up the skin. Poultry doesn't benefit from "low and slow" so that's way the higher temps are recommended. I like to smoke poultry using a combination of fruit woods or fruit wood and pecan. Hickory is good also but I go light with the smoke.
Also, we recommend that if you're smoking a whole bird, try to find one that is 12 lbs or less. You can go with a larger bird, but only if you spatchcock it (remove the backbone and press it flat) Here is a post showing a spatchcocked bird: http://www.smokingmeatforums.com/t/91514/spatchcocked-my-chicken-today-w-qview/0_30

Glad to have helped. Let us know how it goes and post up some q-view!