I need help from the turkey smokers

[RJ]

I'm planning on smoking a whole turkey for Christmas, fresh, about 12-14 pounds, and I've never done one before. I'm hoping the resident turkey smokers (not a euphemism, seclark) can give me some pointers. Do you brine? Do you smoke low and slow, or a higher temp for crisper skin? What type of wood do you like? Do you use a rub, or just salt and pepper?

Any and all advice is appreciated. I'm picking the turkey up Monday afternoon and was thinking of smoking it Christmas Eve.

Which creates another question.....should I wait until Christmas Day? Is it better same day? I could make that work.