I've smoked large turkeys (24-26 lbs) on my Traeger for the past four years. The best method, by far, for smoking a large turkey is to go unconventional and part-out the bird before cooking.
You can "wing-it" or you can watch Jacques Pepin separate a turkey here: https://youtu.be/Afdh_i3Kmy0 (the important part begins at about 1:40) Watch him remove the legs/thighs and the entire breast section with the wings. Cooking or smoking this way reduces the cooking time dramatically. It also gives you a carcass that you can use to make stock/gravy while the bird smokes. I brine my birds for 15-18 hours prior to the smoke and use a paste/rub on and under the skin.
The breast section on a 24lb turkey hits 165 degrees at about 5 hours at 275 (pushing to 325 for the last half hour to crisp the skin). The leg sections (with stuffing in the deboned thighs) cook in about half that time - I add them to the smoker at the two hour mark. I place the breast section with wings tucked in a shallow roasting pan on a roasting rack or bradley rack. The legs are added next to the breast at the appropriate time. I smoke the stuffing next to the bird in a perforated pan for the last half hour (325 degrees).
I've had many positive "best turkey I've ever eaten" comments using this method and it doesn't take an entire day to smoke the turkey. Best of luck with your Thanksgiving meal!