I have a recently home built barrel smoker and it is working beautifully on pork and chicken. I would like to do a whole turkey, a small one, as sort of a run up to Thanksgiving. I am going to do it in a pan with some brine in the pan with onions and other veggies in the pan for flavor. I am hoping that cooking it in the pan keeps enough of the direct heat away from it so that it does not burn the edges, wings, and legs. Several questions: 1. How hot, 2. How long? and 3. Internal temps of legs, thighs and breasts? I am not going to put a ton of smoke on it, a few chips but mostly the charcoal. Not sure about injections but am open to trying it. Any ideas and suggestions are very much appreciated. I have never cooked one and need all the advice I can gather here. Thanks in advance.