I will be doing a 12 pound turkey whole this weekend along with some ribs, ABTs and a fatty. My question, since this is my first turkey, is do I put the bird right on the rack breast down or do I use a pan under it. I ask this only because the only smoked turkey I had was years ago a friend of a friend did three big turkeys for us at a party in a big side box tow behind smoker. They were freakin delicious, but even better he had all the juices that we were dipping the meat into that was just the best. I would like to have the juice but I do not want to impeded any part of my turkey from smoking. Do I put a pan on a rack just under the turkey? Any tips would be appreciated.