Bear, I think the two bird approach is good; one traditional and one experimental. I usually experiment on friends and family and it's been working pretty well so far. However, 'blowing it' on a major holiday celebration is not considered "Good Eats".
Here is my suggestion for the experimental bird. I've never done it before. If you get sick and die, please don't post here anymore.
Let's assume a 12-14 pound bird (unstuffed). I'd agree with Habs on about 2 hours of hot smoke. I prefer apple and/or pecan on poultry but of course it's up to you. I'd let it cook about another hour in the smoker.
Stuff the bird 'lightly', keeping the stuffing on the drier side if possible (assumes the sausage and bacon is already cooked and drained). Close up the cavity using skewers or even a cheese cloth plug if necessary.
Put the bird, feet down, into the BE cage. Elevate the cage some, any way you can, to avoid the dead spot on the bottom. Even a few small well-placed rocks on the bottom of the cook chamber would probably work.
The last turkey I did in the BE was 15 pounds (barely fit) and unstuffed. It went about 10 minutes per pound. It was not smoked prior to the BE. I did inject it with some Cajun juice (melted butter and Cajun seasoning).
Good luck and Merry Christmas.