I rank Deep Fried Turkey #1 and Smoked Turkey #2 among all ways to do turkey for thanksgiving.
I have smoked 1 whole turkey, 1 tied together skinless boneless turkey breast for sandwich meat, and a ton of turkey drums and thighs state fair style. The whole turkey was season and injected, the breast was brined with cure and other seasonings, the drums/thighs were brined with salt, sugar, and cure to get the state fair drumstick flavor.
If you brine you will at the least use salt so that will add your salt flavor, no need to add any other salt or salt products or you will get a turkey that is too salty. You can add any other flavor stuff like garlic or onion to the brine as well and it will flavor the turkey but it is not necessary if you don't want to. You can get excellent flavor by seasoning the turkey with that the extra seasonings after you pull the turkey out of the brine and pat it dry with a paper towel.
In my testing, Turkey can handle more smoke and stronger woods than chicken. I personally like the middle ground of using Pecan on Turkey, it can handle it and turns out awesome! Also I found that smoking my Turkey benefits from adding a little Hickory when using softer woods. I smoke with wood pellets so I can blend in about 20% Hickory with my Pit Boss Competition Blend (Maple/Cherry/Hickory) blend and I do a double row smoke with my
AMNPS to ensure I get enough smoke flavor in the quick 4-5 hour smoke that a turkey goes through to be done.
I smoked my turkey at 325F to attempt to get edible skin. If you cannot get 325F or higher you will likely have leathery skin that is not edible. You could always just remove the skin, season, smoke and you should be fine. I did chicken breast like that for lunch meat and no issues removing the skin and getting great flavor.
Check out my Turkey Smoke Posts here, lots of detail in them:
1st Whole Turkey Smoke - Injected
Turkey Breast Sandwich Meat Smoke
Cured Smoked Turkey Drumsticks
I hope this info helps :)