Thanksgiving Turkey on the egg

Tim, thanks for the stuffing recipe... Gonna have to give that a try this weekend! I also want to domy turkey on the egg for Thanks Giving.

Any preference on the sausage ?

This will be my first Thanksgiving with an egg. The past few years I've done a brined turkey on a Weber Smokey Mountain http://virtualweberbullet.com/turkey6.html.

Tim:
I’ve smoked four turkeys on my Egg: Two Thanksgivings, one Christmas and one “Winter B-day” gathering. All have been successful and have tasted wonderful.
Your stuffing sounds very good. Thanks for sharing it.
I can’t really add any tips for you other than; roast it indirect and pretty slow.
And, one word of caution. Remember that a stuffed bird takes more time to roast. According to Mrs. Potatohead (the food safety queen), make sure the stuffing is temped. She likes 160 F.

do it at 350, inverted plate setter, put roating pan on that but raise it off the plate setter with the egg feet,put your wine onion and garlic in the bottom of the roasting pan, put a rib rack(inverted) or another type of rack in the roating pan so that the bird is not touching the wine mixture when it is cooking, ice the turkey's breasts for 20 minutes before putting on the egg cook bird and pull at 160 breast and 180 thigh, I would be carefull with the smoke idea, poultry and especially the stuffing will absorb that smoke quickly and possibly ruin the meal. My brother in law and I have done about 15-20 turkeys this way over the past 5 years and wee have never been disappointed, we do brine the bird for 24 hrs before however and rinse it thoroughly before stuffing it. when you pull the bird tent it with foil for about half and hour before you carve it. go to the naked whiz' site to see this with pictures(this is mad maxx's cooking instructions


good luck

Gary:
Using only your fingers, carefully separate the skin from the breast meat. DO NOT cut it off, just loosen it.
Take your favorite rub and give it a liberal rub down under the skin…Rub some on the skin too. Put everything back in place and roast away.
I have never done a vertical turkey or a chicken for that matter, but it seems to me folks do a standing chicken pretty often. Guess if that works for you…Go for it.
Come to think of it….Here is a method and a rub that I most usually do:

SCARBOROUGH FAIR ROAST TURKEY
(Parsley, Sage, Rosemary & Thyme)
North Portage Smoke-Shack
From JB with inspiration from Pam Rundell

1 whole turkey
1 lemon
1 orange
sprigs of fresh parsley, sage, rosemary and thyme

The Rub:
2 T. crushed, dried lemon (lemon zest will do)
2 t. thyme leaves, rubbed
1 t. rosemary leaves, rubbed
1 t. rubbed sage
1 t. parsley
1 t. salt
1 t. fresh ground pepper
1 t. garlic powder

1)) Wash and trim the turkey, readying it for roasting. Salt and pepper the cavity.

2)) Loosen (do not cut or remove) the skin on the breast with you hand and then rub the "rub mixture" onto the meat. Pull the skin back in place.

3)) Place the fresh herbs into the cavity along with the lemon and orange. Both of these fruits need to either be pocked full of "fork" holes, or sliced in half. Truss the legs as best as possible to close the cavity.

4)) Roast / smoke (I like apple wood) indirect at 250 to 300 F. with the plate setter, legs up with a drip pan spaced above the plate setter. After about the first hour bump the temp. up to 325 - 350 F. continue the roast, basting occasionally with a mixture of olive oil, lemon juice and dry white wine, until done. I like to pull the bird at a temp. of about 165 - 170 F. and let it rest, covered with foil, for about 20 to 30 minutes...If I can keep the hungry crowd away!!
A basic rule of thumb, for a roasting guide, being 15 minutes / lb. but the final temp. is the key, no matter the time.

5)) Make an Au Jus with the drippings right in the drip pan. If you wish, first separate the resulting fat, then add any left over basting juice and additional white wine, season with a little salt and pepper (to taste) and bring to a boil.