21 Whole Turkey....first timer...HELP

You'll be fine. I think the one I did last year for Thanksgiving was at 250. Cranked it up to 300 the last hour or so to crisp up the skin a bit.

You'll be just fine, but don't stuff the bird. Cook your stuffing seperately. With the lower temp, you'll need the heat inside the bird as well without the stuffing blocking it. I've done several whole turkeys and a number of whole breasts in the smoker. They turn out great. They'll cook a little longer at the lower temp than what your recipe book may state.

The guys on this forum gave me the heads up about not stuffing the bird in the low temp environment of a smoker. Probably saved me some unwanted agony. Try brining.

Brining is essential, unless the bird is already "enhanced".

I like to cook at 275* on my smokette and if your not brining the bird?...I'd make sure that you pull it at 160* in the breast and it will have enough carryover heat, while resting, to get you to 165*.

If it was me, I'd hit it with a squirt of butter flavored Pam when it was around 110-20*. This will also help with the dumping of moisture....but that's just me!