I'm going to go with the Weber Kettle approach that we've used since I was in high school.....start coals so you have 25 briquets on each side and you add 8 briquets to each side every hour. As for prepping the bird, we've started using fresh turkeys the last 5-6 years (I think they turn out better), stuff them and coat with oil on the outside. The bird always comes out nice and moist with a crispy skin. It is amazing how simple it is.....We usually cook a turkey about 16-18 pounds and the general planning time for cooking is about 4 hours. We cook to temp, but that is good for planning.
And that, I believe, is a technique Steven calls "smoke roasting". It's an excellent way to cook a bird as you get good smoke flavor but also a crispy skin.
Everyone please be sure to post your Thanksgiving pics in the Online Block Party thread too! All this talk about turkey has got me excited to see your results!