Smoking a 14 pound turkey (a little help please)

Jurmanji, the best way NOT to screw up a turkey is to smoke roast it at a higher chamber temperature.  At 225-235 chamber temp you're going to have rubbery, inedible skin.  Personally I suggest a chamber temp of 300F plus if your smoker will go that high.  325-350F is my personal sweet spot.  You get a juicy, smoky bird with crispy skin that the kids (and a few adults) will fight over.  Drops the time to finish to 12-15 minutes per pound too. 

At 225, 30 minutes per pound is average. I agree with Ray as it's all about the Skin...JJ