So far this year I've had 5 BBQ competitions cancel on me, I withdrew from one because of past crowd sizes for the weekend of festivities, and a very small judging location. I have a 2-day contest in October that is still a go. The rules for cooks and judges are pretty strict, and everything is sanitized throughout the day. We cancelled an annual BBQ for 150 that has been ongoing for 25 years. Because of the current orders there have been no pot-lucks, birthdays, wakes, or pool tournaments at my neighborhood watering hole, and I haven't set foot in there for almost 5 months. Football Sunday pot lucks will not be allowed for at least another year. Work related events involving food cooked on site are prohibited, but they can order out pizza or chicken. Even though I don't like the current orders and sacrifices.... I understand the reasoning behind them and abide by them.
The COVID-19 case numbers in the county doubled from May to June, doubled again in July, and it's too early to see what will happen in August. I guess we're all at least acquainted with people that have caught the virus and so far no family of ours has. The worst first hand situation of a friends family was a Father, Mother, Daughter-in-law, and the suspected carrier was her toddler who attended a day care that had a confirmed case. The Father had a tough time for about 15 days.
All that said..... this year I've cooked plenty of things for other folks.... hams, bacon, salmon, turkey breasts and pastramis and it's delivered to the front door. We've kept gatherings to 4 or 5 people tops, and so far they have all been outdoors. I have doubts about Christmas parties happening this year. I'm not a licensed caterer, but my state has a food freedom law that allows cooking for weddings, funeral's, brandings, pot lucks, etc., as long as there is not a 'charge' for the food.
So after a long-winded summary of what is happening in my area.... I wouldn't have any problems with smoking holiday turkeys, just do everything on the up and up. I would include something in your flier or price list that refers to your safe food handling procedures. Just look at any restaurant's website, you should find some good examples of what customers expect.