Okay. Think I'm going to budget 5 hours for a 14 lb turkey at 250. That sounds about right. A little over or a little under should work out fine. Appetizers of steamed mussels, shrimp cocktail, and deviled eggs (of course) should keep people busy, giving me plenty of wiggle room. My traditional Thanksgiving appetizer line-up. Gonna use DM's brine, with the addition of sliced ginger, 1 tablespoon whole peppercorns, 1 tablespoon allspice berries, and brown sugar. I like brown sugar in poultry brine, but I know not everyone does. Mire poix with onion, apple, celery, fresh rosemary, fresh thyme, fresh sage, fresh parsley stems (fresh herbs from the garden). Mire poix will not be consumed with the turkey, but will go into a pot with the carcass for smoked turkey stock, which I will use for future smoked turkey chili.
I should probably post my smoked turkey chili recipe. It's my own creation, inspired by "white" poultry chili's, with roasted poblanos and tomatillos and such. Can be made with smoked chicken leftovers too. Not a traditional red tomato chili.