I smoked a Turkey last year for only the second time, and was really happy with it. I have some notes from last time, but please share your go-to recipe as I am still a novice and could use the advice.

This year I am frying a turkey at a relative's house for our extended family thanksgiving but also was going to smoke a Turkey in advance to have a little extra meat but mostly so I can make smoked turkey gumbo.

My issue is that I will be traveling and need to smoke the turkey this Friday, and won't be eating the gumbo until next Friday, the day after thanksgiving. I won't have access to a smoker next week.

How should I handle the smoked Turkey meat and carcass that I want to use to make a broth for the gumbo with?

Can I keep it all on fridge for a week and make the gumbo next Friday, should I freeze it and then thaw it out to make next Friday, or should I keep in fridge for 4-5 days then make the gumbo and have the gumbo sit for 2-3 days in fridge after made?

Gumbo is always better the next day. Gumbo freezes well (as long as it doesn't have seafood or rice in it). Not sure if it works for your situation, but it might be easier to smoke your turkey, make your stock and either freeze it or go ahead and make gumbo and freeze it--might be easier to transport if frozen.

Smoke the turkey and pick the meat off the carcass. Vacuum seal the meat and freeze it. Make the stock separately and strain it well. It will sit fine in the fridge for a week.