I smoke my turkey about the same as everyone, brine, season & smoke hot and fast so my contribution is about the gravy.
Here's what I did last weekend on my UDS.
Drip pan on the bottom rack with last years smoked turkey stock (you can use canned chicken stock) onions, carrots, celery, apples, sage leaves & anything else that sounds good.
When the turkey is done put everything from the drip pan into the blender and your done.
If you like thicker gravy you can thicken it on in a pan on the stove with a roux.
I found this idea on another BBQ forum a few years ago and have been making the gravy ever since. The smoked turkey is good but the gravy is phenomenal.
I Love Gravy!