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I would choose a cocking temp between 350 and 400 F. Imho better at the 400 F end, if ya´re expecting a crispy skin. Do not use lots of smoke it, I actually would say zero. Cause a bird soaks the smoke like a sponge. It´s very easy to oversmoke a turkey. Time is a good question. I would say at least 3 hours for a 15 lb bird.
Be aware, the brest will cook faster than the legs. Some guys place crashed ice in a ziplook on the breast before egging. That helps to finish all parts of the bird in approx the same time.