Hi Suzie! Welcome to the club!
Here's a link to a "group" turkey smoke we did last Thanksgiving:
http://smokinitforums.com/index.php?topic=1172.0Here's a great post on a small turkey:
http://smokinitforums.com/index.php?topic=1172.0I love this technique of using "mire poix" in the bird - equal parts of chopped onion, celery and carrots. This really stabilizes the temp while cooking, and gives the meat an incredible flavor!
You'll be able to fit up to a 14 lb bird in the #1. I don't recommend going larger than that, anyways, due to the time spent in the "danger zone" of unsafe temperature (when smoking at low-temp). In the first link I posted, I showed I smoked that bird at 240. I now use 250 for all poultry, chicken or turkey. You want to smoke until the breast temp hits 165; on a 13 lb bird, this will be around 5 hours. You won't get crispy skin, so you might want to remove from the smoker at around 150, then finish in a 350+ oven. We're not skin eaters, so I never bother with this step.
If you plan to brine your bird, make sure it's not one that has been injected with a solution already. Many turkeys come pre-brined, so brining again can produce an over-salty bird. If I know I have a chicken or turkey that is not injected, I use a basic poultry brine, but don't brine if already injected.
You won't need much wood - 2.5-3 oz. I like cherry or hickory on turkey, but that's my taste. Use what kind of wood you like - they're all good!