I like the fryer and smoker for wild turkeys, over cutting it up.
If you smoke it, I agree with the post above to inject it mulitple times with your favorite marinade. But, you can do the soda can or beer can in the smoker, and I would recommend it. There are multiple brine recipes online. I try to combine my brine recipe to my marinade recipe. My Easter bird was smoked, and came out as moist if not more than a store bought Butterball. Key points, marinade, marinade, and more marinade, and then watch the temp. Let the temp in the bird slowly rise as it smokes. Once the internal temp gets to 185... pull that bird and enjoy.