I've been "voluntold" to do a couple turkey breasts in the UDS for thanksgiving.It's been ages since I've done one, but it was in weber, so I'm no too concerned with the process. My biggest issue is--Gravy. Can't have Thanksgiving without mashed taters & gravy. Should I be able to use a foil pan under the breasts and get enough liquid for gravy? If so, should I expect I'll need to dilute it to cut the smoke flavor? Secondly--all the breasts I'm finding seem to have come out of Hollywood. They've all been pumped full of "solution". So no need to brine, correct? Thanks for the help!