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My First Turkey - "to stuff or not to stuff?" - that is the question!
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empireman
Posts: 19
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
Comments
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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.
Steve
Caledon, ON
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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.Gerhard
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Lay off the wood chips. Turkeys absorb plenty of smoke from the lump alone.
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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!!!
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oh yeah - WHAT TEMPERATURE & how long for a 12 pounder stuffed and unstuffed???
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Empireman I sent you a PM.Gerhard
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