I smoked a 12 lb turkey today in my GOSM and the turkey turned out a bit dry. Here is the procedure I used: I filled the cavity of the turkey with a stick of butter, one onion, an apple and 24 ounces of coke. I placed the turkey breast side up in a roasting pan and covered with foil. I then placed the aluminum pan into the smoker. I pulled the turkey out 10 hours later at 180F. The meat was pretty good, but not as moist as I expected. I found a smoked turkey recipe that Jeff posted on this website that I would like to try, but Iâ€™ve got a few questions about it: 1. Do you place the turkey in a roasting pan? Or is it placed directly on the metal rack in the smoker? 2. The recipe mentions turning the turkey. How often? 2. Should I cover the turkey loosely with foil? 3. I am not sure what rack I should put the turkey on, any suggestions? 4. Should I inject liquid into the turkey? I have done this in the past with chicken and it worked well. 5. Any suggestions for what spices to put into the brine solution besides salt? Any other suggestions? Thanks.