This year i am cooking the turkey. I am going to follow the mark bittman recipe to roast/cook the brined turkey. I want to smoke it after I roast it. Because I love smoked meats. I have cherry wood, apple and hickory chips. Any suggestions on adjusting cooking times, seasoning/flavors, grilling tips? What about bacon drippings and brown sugar glaze and what seasoning would I want to highlight the smoky,bacon, maple flavors?