I've smoked a turkey (and other poultry) before, family didn't care for the flavor, even when using a light fruit wood like apple. The go-to became the fryer, and that's the only way I'll cook one now (although thin sliced smoked turkey breast makes awesome sandwiches!)
Don't know why I didn't see posts from way back over Thanksgiving, but going back to the brine and rinse - if your water is too bad to rinse with, were you using it for the brine as well? Gallons can be had for pennies at walmart. I brine mine in one of those sideline-style water/gatorade coolers, and put the bird and brine in a kitchen trash bag inside it. I don't use that cooler for anything else, and it's the perfect size for a good sized bird. Reason I mention it, is that you don't need a lot of the brine when you bag it, because you can twist the bag closed and pull all the air out. If you buy a bag of ice, it can make up the bulk of the "fresh water" needed.
I figured out the bag trick years ago - I use it to wash vegetables like broccoli or asparagus, and to marinate meats. You can use a LOT less ingredients that way. Put enough water in the bag to cover, then spin it closed getting all the air out, then pop it upside down, so the weight is on the twisted end. I make flank steak fairly often, and used to have to make a couple of cups of marinade for a typical piece of flank, and turn it over and over while marinating. With the bag method, I barely need half a cup to completely cover it, and it can then be rolled up saving space in the fridge as well..
