I have used these smokers for years. Mostly for fish and shellfish, however. For albout four decades(40's, 50's, 60's and 70's) they were the smoker of choice, up in the pacific northwest. They were designed and developed for Salmon and Steelhead, in my neck of the woods. I grew up using the Little Chief for that. In later years, more versitle and flexible smokers were developed and the Chief's fell out of favor. That is when they came out with the Big Chief, but it was never competitive. I still have three. One of my Little Chief's is my preference for that long, slow, curing smoke, I like for Salmon. This summer I picked up two more. One I bought for $5.00 at a garage sale and got the third one free on a give away. I now use one Little Chief for Salmon/Steelhead and use one Little Chief to generate smoke and tube it to the Big Chief, for cold smoking.
The Little Chief has a heating element that is set for around 160F-165F. Has a hard time even getting there, if it is chilly or windy. That's OK with me because I like it for Salmon and run it at 140F-150F. The Big Chief has a burner that will go to 250F, or maybe more, depending on outside temps and wind etc. I don't know the model you have, but those are the temp ranges quoted by the factory.
A Turkey is a chore for even the larger unit. But it can be done. When I have done it, I smoked and continued to generate smoke until 140F to 150F internally(by a probe) then finished in the oven. You could finish in the smoker but would still need to crisp up the skin in the oven.
If that is what you have, that is what you have. You can make it work. Just have patience. Start early, a couple hours ahead of what you would think you would need to do. Have some kind of a wind break or insulated surrounding. Follow the basic rules and improvise for the finish. It might not be perfect but it will still be darn good. Well worth the effort that you put into it.