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My First Turkey - "to stuff or not to stuff?" - that is the question!

empiremanempireman Posts: 19
edited November 2011 in EGGtoberfest
Ok, so now I have this amazing XL BGE - we've been cooking up a storm.  I bought a 12 lb turkey and need some advice.  Should I stuff it?  What should the temperature be?  How long "should" it take?  Smoker chips or no smoker chips?  I'm brining it over night so if you see this - please let me know.  I've ordered the plate setter - but don't have it yet. I was going to put an oven drip pan under it and put the turkey on a rack.  Is that the way to go?  My BGE cookbook is on the way too. -  Thanks


  • You wont catch any useable drippings without a heat barrier of some kind and you might scorch the bottom of the bird. You can use a sheet pan or disposeable pan with sand or just some bricks on the grid.


    Caledon, ON


  • gerhardkgerhardk Posts: 848
    I would put stuffing in just so it slows the cooking of the breasts, we used the recipe from BGE Cookbook and were really happy with the results.  I agree without the plate setter the radiant heat could burn the bottom of the turkey before it has a chance to cook.



  • Steve 

    Caledon, ON


  • glc203glc203 Posts: 41
    Lay off the wood chips. Turkeys absorb plenty of smoke from the lump alone.
  • Thank you all for your advice.  Anyone have a link to the recipe from the BGE cookbook?  I ordered it but it's not here yet!  :-(   Gerard - if you could send it to me - that would be awesome.  Little Steven - I really want to do the stuffing in the bird on the grill this time - if I'm going to have stuffing at all.  

    Thanks everyone!!!
  • oh yeah - WHAT TEMPERATURE & how long for a 12 pounder stuffed and unstuffed???

  • gerhardkgerhardk Posts: 848
    Empireman I sent you a PM.

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