It’s Turkey Time in Canada, (ignoring the snow and below-zero temps), so smoked a 16 1/2 pounder (7.5 kg). Started with a brine for 24 hr, then a rub (my secret recipe) for 12 hr uncovered in fridge, then onto the smoker. Apple pellets and spritzed twice with an AJ and maple syrup mix over a 9 hr smoke.  Then a one hour rest wrapped in foil; my Good Wife taking care of stuffing, gravy, veggies, homemade rolls, sides and - AND - a peach pie.
Beautifully moist and flavourful meat. The skin was not gummy after the wrap, but not quite crispy.
We all waddled away from the table with smiles on our face.
Leftovers either made it into a Turkey Pot Pie for later, or were sliced and frozen for sandwiches down the line.