We are planning to do Delmonicos and a 12 lb turkey this weekend and had the following questions for the experienced eggers:
1. How should steaks be preped (salt/pepper, marinade)? - we usually do them at 700 degrees 3/3/3.
2. In the egg, what is the best way to physically position the bird?
I have fire bricks, but was wondering about second grate versus a V-rack right on top of the bricks.
3. Stuffing suggestions would be appreciated.[p]Thanks in advance for your help.[p]Dave.