Turkey

It is done when the thigh meat is 170*, then take in and rest a few before slicing.

Rule 1 is never experiment on a holiday, but sounds like you're going to anyway.

My biggest concern is if you're trying to cook all of that together? Pork and Poultry aren't good unless the pork is above the poultry. Never cook anything below the poultry because of Food Safety Concerns.

You're 25° from your normal temp and that's not enough to worry about much of a time change.

Not sure what you cooked on before, so just set it for 300. This will also be a more humid environment so if you're wanting a crispy skin you'll need to dump some humidty throughout the cook which will dump heat as well so extend the time a little.

I just finished a 13 lb turkey along with a 12 lb split turkey. Rubbed, probed, wrapped in butter drenched cheese cloth, put in SM260 at 7:30 am, pulled at 11:30. Smoked at 275, 6 oz of Hickory/Oak pellets. Pulled around 165, as I'll get a 5 deg bumped as it rests. Bird looks great.