Gonna cook my turkey in a Brinkman electric smoker, partly to keep the oven free for the various side dishes. This year, simplicity. A few boughs of fresh cut sage laid over top. An apple and a celery stalk chopped up and stuffed inside, which will not fill the cavity of the 14.25 lb. bird, thus expediting cooking time.
I'm going to use a bit of hickory to smoke the fire, but not too much. If it was just for me I'd ramp up the chips but not everyone likes extra flavors in the turkey. I'm going to skip the brining this year too, the water pan ought to keep it plenty moist.
Going to start at 9, supper is at 3:30, I expect the turkey to be done by 2-2:30 but need a margin. That's the plan anyway.
Just gotta make sure not to get too liquored up when it counts....