I'm with CurlyDave-using an ice chest works great and frees up the refrigerator(s).
The ice chest method also works great if you are brining the turkey, which I've had very good compliments from our family. Nothing very fancy, just 3/4 cup of sugar and 6 tablespoons of salt per 4 pounds of turkey, and enough water to cover the turkey. Drain the turkey and season inside and out as you prefer, and cook or smoke which I prefer.
Credit should go to a friend of ours who introduced me to this brine recipe from Cook magazine. Although this was originally intended for a whole chicken, it works great for turkey. I like it because you can marinate/brine while the turkey is thawing.
Happy Thanksgiving, everyone!
GGB