View Single Post
Old 10-17-2010, 05:12 PM   #9
BobBrisket's Avatar
Join Date: 12-11-07
Location: El Paso, TX

Many will fill the cavity with things like fresh herbs, pineapple, pears, apples, orange slices, even stuffing. If using stuffing, I'd be very careful of consuming it afterward. I'd recommend spatching the bird. Much more forgiving method IMO. I'm a big fan of putting stuff like a basil, lemon rind compound butter under the skin or even just pineapple and orange slices under the skin along with some rub. Another good tip is to ice down the breasts so the will cook at about the same temp as the dark meat.
As for UDS tips, I'd go with a lighter wood. Apple, cherry, even plum would go nicely with turkey as would a light maple.
What kinda lid you got on your drum? Kettle lid or the flat drum lid?
UDS, PBC-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote