12 # sams turkey (comes with "enhanced" 8% chicken broth i think) so didn't brine. put mayo 1/4 cup under skin and wild willy's rub under skin and on. cheese cloth 2 layers soaked in olive oil and cooked breast side up. 4 oz hickory cookshack smokette set at 250. 4 hrs later internal breast 164 and thighs at 175. (left for golf course and came back and those were the temps. took it out right away and rested for 30 mins. I didn't like the rub taste and will try just salt/pepper/celery salt/sage next time. meat was moist both white and dark. the dark was cooked just fine. also put 1/2 orange and 1/2 apple in the cavity and rub in cavity too. the smoke taste was mild. Cooked with breast up and the skin was ugly grey/brown/black on the top side but the bottom side was deep golden brown. Skin also tough and rubbery. We don't ever eat the skin anyway but if that turkey had to be presented it would be graded ugly, maybe uglier. jan