I've ordered a 12-14 lb turkey from my butcher which I'll be picking up tomorrow and then brining for our Canadian Thanksgiving which is this weekend. I'll be cooking the bird for a Saturday meal. After brining I'll be injecting with a cajun butter mix and rubbing the outside with something along the same lines. I'll pop in some aromatics (onions, celery, garlic) inside the bird before popping it onto the smoker. How long will the bird take (approximately)? Will watch for the right tempertures in the thigh and breast, but a ballpark time would be helpful so that we're not eating at midnight. Does anyone have any tips or tricks that would be helpful?