Hey guys, I have been a looooong time reader of this forum and have gotten many great tips from you guys. I could use some suggestions and ideas for a turkey smoke I want to do on Sunday. I picked a monster 23lb bird just after Thanksgiving at $.40/lb (which I was pretty jacked up about). I do turkeys all the time but mostly in the 14/15lb range...never this big. What I'm mostly concerned with is getting out of the danger zone within the 4 hour time frame. So here's what I'm thinking.... I've got a Browning Smoke Vault and can get it to hold at 350 degrees...which is what I'm thinking I'll have to do (basically cooking it at oven temps). What I'm not sure about is how to prep this birdy. I have a beer can chicken stand that has an attachment for a turkey, I can smoke it straight on the rack, or I can even debone this guy and lay it flat so it'll hopefully cook through even. I typically brine my birds but I can also inject as well. So that's what I'm rolling with.....what do you guys think? Oh and I'll make sure to throw some qview your way also.