Smoking Turkey suggestions

Unknown

We have been tasked with smoking this years turkey. I was wondering if others would like to share their favorite recipes. Also, what about a stuffed turkey in the smoker, any thoughts on the stuffing?

Citizen Q

bigeggfan,
I've tried stuffed turkey on the Egg twice and both times the stuffing was awful and the bird itself was kinda bland compared to unstuffed in the Egg. Now we do the stuffing separately in the oven and layer turkey wings over the top for added flavor, very efffective and super cheap this time of year.[p]Cheers,
C~Q

Mike in MN

Citizen Q,
I think the stuffing should be done separtely, in the oven. I would "stuff" the bird with onions, apple, garlic, and maybe some lemon slices. This "stuffing" is for flavor and moisture, consumption may be "iffy." Your choice.[p]Cover the bird with olive oil and your favorite seasonings. Minimal smoke at my house. I start out on a pre heated high temp (425) indirect w/drip pan filled with onions, garlic, apple, mushrooms, bay leaves, herbs, seasoning and water. After about 15 minutes, I let the temp drop to about 350. This browns the outside a bit, right from the beginning. Watch it (initially) through the top vent, very carefully.[p]After a 1/2hour at 350, I then let the temp drop further (300) another 1/2 hour, further drop to 275. When the breast probe hits 165, I pull it. I just did a 12.5 pounder, and it took about 4 hours using the above method. I don't use an exacting method, I've always started the birds at a high temp, and finished at a lower number, depending upon their progress, and the time to the end of the race. [p]Use the drippings for ????? Gravy? Mine went into my last batch of split pea soup. [p]Mike in MN