This thanksgiving I want to do my first smoked turkey. I've fried one every year, and will this year also. But I wanna do a smoked one too. And I need help. 1. I'm going to find out what time we will eat, So I need to figure out what size bird I'll need and how long it will take to smoke it. 2. By the look of every thing I've read brining is the way to go. But because it's brined does it still need to be injected or is the brining enough? 3. What is the best type of wood to use for smoke? My local supermarket only has mesquite, and hickory. I have a local guy that sells firewood I could check with him or order online. 4. Should I time the bird to come out just before we eat or should I do it ahead of time wrap with foil and cover with towels and place in a cooler? 5. Anything I missed about a smoked turkey, please add any info possible.