I haven't smoked/slow roasted a turkey in the Bradley in a long time. I would say 30 - 40 minutes per pound is a good guesstimate. I cook until the internal temperature reaches 165°F at the deepest part of the thigh.
A lot depends on the temperature of the turkey when it is placed in the smoker, so let it sit on the counter an hour or two prior to cooking. How fast your smoker can recover and get back to your desired cooking temperature, would be one of the main factors. If you spatchcocked the turkey, or cooking vertically, or horizontally, all require different cooking times. If cooking it horizontally, not trussing the turkey will allow more heat to enter the cavity, thus cooking faster.
After preheating the Bradley set the vent wide open; for at least half the cook time, then you can adjust later - if needed. If it is not cooking fast enough, you can transfer to the kitchen oven and finish cooking at around 350°F - 375°F. This will also crisp up the skin. If it is finished early, you can cover tightly with foil and hold in the smoker at 200°F, for up to an hour. Then transfer to a preheated 375°F oven, for about 40 minutes or until the skin is crisp. I always finish my smoked turkeys in an oven at around 350°F - 375°F to crisp up the skin.