jayde, I smoke a turkey every year. I brine overnight and up to 24 hours for a VERY big turkey then smoke for about 8 hours or so. I always finish mine in the oven though for the last couple hours. The pan juices from a brined and smoked turkey make the most amazing gravy!!!
It's basically the same as your chicken, it just takes longer. I also do my brine a bit differently, as I use all apple juice and no water, plus other things. If you want a recipe for my brine just PM me.
The biggest tip I can give you is about half way through rotate your turkey if you are using a square-type smoker. The back cooked way more than the front, where the door was.
"Count yourself...you ain't so many" - quote from Buck's Daddy