We smoke turkey year-round here 'cause we love it and it's great for sammies.
You might want to smoke it at a higher temp....325-350 is what I've found to be the ideal for great smoke and crispy skin. Lower temp and you run into troubles with rubbery skin and undercooked thighs.
Put the bird in the smoker and after about 2 hours rotate it 180 degrees (if using an offset smoker). I spritz with OJ or cranberry juice. Lots of other combinations...your choice. A popular one is Cap'n Morgan's Spiced Rum and Cranberry or Apple Juice. Stick with the same juice as the fruit wood you are smoking with for best results.
Here's a cherry wood and cherry juice spritzed turkey we made this summer. It'll give you a better idea of what to expect.http://www.smokingmeatforums.com/for...ad.php?t=78929
Good luck to you and once you do one, it's easy as anything. Real good eating too.
BTW...at 325, a 12 pounder should take about 4 hrs at 325 F in your smoker. Remember though, cook to temp, NOT time. Always temp the bird in the thick part of the thigh. I go for about 175F there and the breast is never dry.