This is how we do it here. Just propped up on my homemade 'beer can" style cooker.
We like cooking turkey here on a HOT "smoke roast". Starting at 0°, we place it in the cooker with lots of lump and smoke wood (we prefer apple for turkey) and ramp to 375° (takes 20 minutes).... then hold for a total time equal to 11 minutes per pound. Works every time! Sitting over a 16" deep dish pizza pan, we place the neck and "parts" in there with herbs, carrots, celery, onions, bay leaves..... and the turkey drips into the pan the whole time. The drippings make for amazing gravy goodness.
Last edited by mtbchip; 03-24-2012 at 12:06 PM..