Was planning on buying a small sized turkey for Canadian thanksgiving. Going to butcher it an braise the legs and thighs in a vadouvan sauce. I am going to smoke the breast on my webber one touch silver grill, which I use to smoke all my meats. I have had a lot of success with chicken and feel up to it. The weather looks like it will be clear for here, which means no rain, and around 15 degrees. I am planning on brining the turkey. Here's the thing. I want to smoke the day before and reheat to make it easier, as I am going to be making a few complex sides the day of if everything goes according to plan (there will be a savoury cornbread and jowl bacon bread pudding involved). Any suggestions for reheating? I was thinking of either straight up baking it or baking it in a dish with stock to keep the meat moist and leaving the skin exposed to crisp. Another question is on or off the bone? Also I'm guessing this will take around 4-5 hours at 225-250 which is the temp I can maintain most consistenlty on the webber.