Hey guys, wanted to throw some random, yet unrelated, first turkey questions out there. I've been reading and researching for a few weeks now, and as the day is approaching, still want to get some opinions.
First, I will be doing a fresh, never frozen 12 lb locally raised bird from the local butcher shop on my 18.5" WSM. I will be using Tip's brine. I think I'm going to skip the injection this time around, just go brine. Obviously, some butter and olive oil for the skin and under. Also planning on some apple, carrots, celery, and onion in the cavity. Still debating on that. Going to aim for 250*-275*, as I'm hoping to get something close to crispy skin (I'll broil if needed for a few minutes)
The first question is, what is the consensus on the water pan? Full? Empty? Clay saucer?
Secondly, breast side up? Down? Flip?
And lastly, any special recipes for gravy from the drippings? I think I may be more excited about that.
Thanks in advance guys.