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

empireman

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

Little Steven

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.

gerhardk

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

I

Little Steven

Here is how I do the stuffing for the Mad Max turkey

http://www.greeneggers.com/index.php?option=com_simpleboard&Itemid=187&func=view&catid=1&id=523235#5 23235

glc203

Lay off the wood chips. Turkeys absorb plenty of smoke from the lump alone.

empireman

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!!!

empireman

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

gerhardk

Empireman I sent you a PM.

Gerhard