I have to work all week except Thursday, so I pre-smoked the turkey today.
Started out with a 12 lb. Butterball, so I didn't bother brining, just a little compound butter inside and outside the skin. Then stuffed with a quartered onion and apple, and onto the Weber with sugar maple smoke at about 325°. This got done a lot quicker than I thought it would, about 2-1/2 hours. Believe me, I poked it all over with multiple temp probes just to be sure. I will wrap and take it over to the mother-in-law's on Thanksgiving.
While that was going, I put some cheddar into the MES30 with a mailbox mod, and that is smoking right now with some apple pellets. Finished pic to come.