My personal practice is to always brine... I've done 3 or 4 turkeys now and every one of them has come out incredible. I've had fresh turkey, frozen, young, old... they all work great. Brine, cook at 250 until internal temp of 165, pull and let rest for 30-60 minutes, slice and serve. For resting I just put in the (off) oven. I also include water in the smoker.
I do use a #2, so the turkey can sit higher up away from the heat source... I'm sure I've heard of others with the #1 being successful though.
I'm going to suggest brining regardless of manufacturer prep... more than a couple hours and less than twelve.