Smoked a 21# turkey yesterday on the UDS. For the injection I boiled the giblets sans liver of course with some garlic, onion, and celery. I used a cup of this liquid along with a cup of dry vermouth and a stick of butter. I placed the turkey on a V roast wrack and placed that inside a large aluminum pan to catch the drippings. The turkey was seasoned with Dublin's All Purpose Rub, Alden Spice Mill's Pork and Poultry Seasoning, Garlic & Rosemary, and fresh ground black pepper. The UDS was fueled with K and two big chunks each of Mullbery and Apple wood. Temps maintained were in the 240-260 throughout the 7 hour cook. I removed the turkey when the thigh reached 180 and let it rest for 30 minutes before carving. This will be the way I cook turkeys from here on out. I've never had a turkey, espescially a big one like that, be so tastey, moist and tender. Our 4 year old granddaughter who is a very picky eater took one bite, looked up with a big smile and said, "this is good Nono". This from a wisp of peanut who normally won't eat anything unless it's Raviolios!:biggrin: