Ok, one last question... ;)


 
Well, if you like gravy no method to collect the drippings, other than that, enjoy the crispy skin.
 
Definitely on the fence on the gravy pan in the smoker, I don't want moisture hindering crispy skin.
I usually roast up a few pounds of backs, or wings a couple of days ahead of time to make gravy stock so I'm not rushed on Turkey day.
 
You can catch the drippings in a drip pan. The key is to put a small amount of vegetable oil in the pan to start with so that the initial drippings do not get too hot and burn. That will cause a completely wasted effort to make gravy.

Personally, we make the gravy separate using this:

http://www.amazon.com/exec/obidos/ASIN/B00016LA9I/tvwb-20

Some "Kitchen Bouquet" added helps with the color and the meaty taste.
 
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