Decided to do something different this weekend and smoke a turkey, even though there is no special occasion or anything like that on the horizon. Who says you can't have a turkey any week or day, not this guy, its great any day. Anyways, kept it simple. Brined for 12 hours in a stock with onion mix, salt and pepper. This am, added the dry rub, again kept it simple, paprika, garlic, onion and some oregano for something different. Filled the cavity with apples, onion and lemon for some extra juice. Also added a drip pan with stock, veg, etc to catch the juices of the turkey and hopefully try some gravy. How's this all sound? Its a 13lber, so gonna be here for a little bit.