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Canadian Customs sprinkler misfires destroying papers. Deliveries delayed.

Gnomatic,I'm struggling with the same thing, the picture above demonstrations how I've done my bird for years. I'm considering using a thinner pan or putting her on the main grate with a drip pan underneath to catch the goodness. I also pour 750ml of water and white wine in my pan as well. My favorite prep method is my Jack Daniels and Maple Syrup brine, in-fact that's where this years guest of honor has been since Monday morning. She'll come out tonight for a rinse and then back into fridge for an overnight air dry so we get some decent skin. Did you put the drip pan on the lower grate? Any issues with the drippings burning due to the proximity to the firebox? I'm thinking about trying this method this year. Also, any issues with the bird getting too dark? Oh, you've got to try the drippings for your gravy. I too make home-made stock but the drippings really push it over the top. On average I get about two cups of liquid from a large bird. Separate the fat and you've got pure gold, one of my nephews actually calls me the god of gravy!