I used the brine recipe below. It's from a charcuterie book by Michael Ruhlman. I basically tripled it because it's a 17lb turkey. I also added some red pepper flakes and a bag of the fresh poultry herbs that grocery stores stock around Thanksgiving. I brined it for 2.5 days, soaked it in cold water for 4 hours to reduce the salt in the meat and then let it air dry in the fridge for a day. My smoker is heating up to 140° and I plan to throw on some chunks of both pecan and cherry wood. I'll increase the temp of the smoker by 10-15° every hour until the internal meat temp gets up to 160-165° in the breast. I think the brine recipe has too much salt so I hope the cold water soak helped.

1 gallon water
350g salt
125g sugar
42g pink salt (not Himalayan pink salt, a mix of 6.25% sodium nitrite, like what's used to cure bacon/ham/corned beef/etc.)
2 bunches fresh tarragon
5 cloves garlic, crushed with flat of knife
a couple bay leaves
20g black peppercorns