Trying to empty out some room in the freezers. 13 lb pre-brined turkey, thawed two days, injected, a bit of compound butter placed under the breast skin and rested over night. This morning I added to the cavity a bit of salt and pepper, the skin was rubbed down with oil, legs trussed and sprinkled with Tony's. The whole bird not just the legs! Shesh! Turned the smoker on, set to 275. Pulled the chip tray, filled the AMPs with pecan and apple, lit it in a well ventilated place to support good combustion. When the smoker was 275, I inserted the bird, the AMPs, vent to 100% open, opened the tray on the Masterbuilt Electric Cold Smoker for ventilation. Set my Maverick up and left the proble dangling in the box to check MES's readings. No sense probing the bird this early. Half hour later, I regulated the vent while checking for a good draft. Maverick and the Smoker onboard meat thermometer were right on. Box about 15 to 18 high. I can live with that. Walked away! Came back and hour later, probed and inserted the full chip tray. Probed temp was 112, Set the cooking temperature back to 230. Walked away. When the bird hit 165 IT breast, I pulled and brought inside and allowed it to rest. And a hour later, carved 1/2 the bird. (Wish you could see that juice and smell the aroma from the injected turkey!). Simple meal of turkey, baked potato, and a green salad. (Dark meat) So not to be accused of being pre-juiced now the White meat! Fast, easy, juicy delicious, and after yesterdays prep...... almost zero effort today. I don't know about where you like but where I live a 12 lb. turkey costs almost the same as a 6 lb. chicken. Whats the difference? I get more leftover dinners with the turkey. How can you lose? Turkey, its not just for the holidays anymore.