I gave that issue some thought as well before I decided to pop that bird in the regular oven. I may be wrong but here is why I made that decision.
I generally like to smoke my food at low temperatures of 225, 230, or 250 degrees. When it comes to poultry, it is widely known that the bacteria for salmonella or other organisms may exist within a wide variety of poultry products, either chicken or turkey. (Have you ever seen videos of chicken slaughtering plants?) From my readings on the internet, advice is given that you should reach an internal temperature inside the poultry of 140 degrees within 4 hours in order to kill those potential organisms.
Now, I can push the temperature to 300 or 325 degrees on either the Yoder Smoker or the Yoder Pellet Smoker. If I do this, I may as well cook the turkey in my oven at 325 degrees at 20 minutes per pound and the turkey should be done in 4 hours. In my household oven, I may lack a small amount of smoke generated by cooking outdoors, but the finished product should be virtually the same and very moist.
As an aside note, I have cooked a 6 pound chicken in the wood smoker at 250 degrees and at the 4 hour mark, I had surpassed the 140 degree internal temperature. In reality the chicken arrived at the 165 degree internal temperature mark at the 5 hour time frame and so it was done. A turkey is a much larger challenge.
I might do this someday, like you say, when I obtain 2 turkeys and I will crank up the wood smoker to 300 degrees.
Ed