I do mine at 225 -240 in my vertical smoker. Figure maybe 12 hours for a bird that size. If you use a butterball turkey, you do not need to brine. They always turn out fantastic.
Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller
UNLINED DRUM KING OF CHICAGO AREA
Scrap Iron Chef