I just did 2 seperate 11 pounders this past weekend in the Bandera, first time I have ever done turkey.
Cooked them at about 250 for 5 hours, pulled them at 170 and then foiled and coolered them for 5 more. Served them up at the annual Rod and Gun Game Dinner, everyone raved about it, came out very very good.
I didnt brine or inject and just rubbed with my mustard/garlic rub, cooked over a nice cherry fire and then coated with maple syrup when I foiled them.
Definately gonna do it again.
Soon.