I use a brine mix that is 1 cup non iodized salt, 1 cup of brown sugar and 1/4 cup either molasses or teriaki sauce. Mix with a gallon of ice cold water. Bone the turkey and cut into strips. (I save the bones for soup) Place the strips in the brine for 24 hours then place on racks and air dry for a couple hours, sometimes I use a fan to speed this up. Sometimes I will brush maple syrup on the strips, adds a sweat taste and keeps it from getting too dry. then Place in smoker for 4 to 6 hours. Time depends on the thickness of the turkey.
This brine makes a very good tasting smoked turkey. I made some this weekend and took to a family party. It was gone in seconds.
Hope this helps.