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Dave what temp are you smoking at? I going to do the first turkey for Thanks giving. Normal we do 20-25 pound and I did last year deep frying and that took over 5 hours...
A bird that large is going to take quite a while to cook. Consider brining it as well - really helps keep the meat moist.
I also spatchcock my birds to make cooking go a bit faster. I also smoke mine at a higher temp of 300-325° to insure I get the temp of the meat up and out of the danger zone. You want to cook/smoke to an internal meat temp rather than time though.