If you are worried about the turkey not being good reheated. Cook the turkey to 160 (carry over cooking will bring it to 165 when salmonella is killed instantly) and then pull it and off. Let it cool and into the fridge. Next day throw it in the at 350 oven covered and take it to about 140ish, then uncover it and jack the oven up to 400-425 and bring it up to 160-165ish. This will bring it to a safe internal temperature and give you a nice crispy skin. Pull it out and let it rest 15mins and slice. The turkey will be a little bit dryer than a turkey fresh out of the cooker, but it will still be nice and moist and not dry.
I still don't think leaving a smoker completely unattended for 3-4 hours is a smart thing. There have been too many stories of people burning through their deck or setting something on fire and that is with them doing things inside the house. Imagine if this happens when nobody is at home and the possible consequences.
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*