This year we thought smoking a turkey was the way to go. The results were very good with really juicy tender meat, but there was the sacrifice of stuffing. It also takes a long time to prep and cook and there is no skin to eat. The upside to getting up at the crack of dawn to start the smoker is that the oven will be free for whatever else you need to bake during the day.
The brine will require a very large container. I had found some Glad brine bags and they worked pretty good but you still need a large container to holds the bird. Clear out a lot of space in the refrigerator.
Follow this recipe for brine. Check out this for smoking.