I'm with everyone else on the size of your turkey--i'm not sure how confident i'd be that you can get this thing fully cooked without drying out certain parts.
with that said, i didn't do anything special. brine the bird and then dry throughly before putting on the smoker. there is a fine line between dry and perfect with a turkey, so if you have a thermometer, use it. i have one that plugs into the bird and has a remote so that i can monitor the temperature. i pulled it off when it hit 160 at the thickest part of the breast (it will probably continue to rise to 165 as it rests). that is the advice most websites had and it worked just fine on sunday.
i agree with burlee on the smoker temp--you want higher than low-and-slow--around 325. otherwise, your skin won't crisp-up. i have a weber smokey mountain so i just set it up with the minion method and then adjust the vents from there to keep the temperature where i want it.