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Turkey* Smoked Stuffing?

post #1 of 3
Thread Starter 

OK, I'm going to be smoking a turkey for the family around Christmas, and I just had a crazy idea that I'd like to check out for sanity/safety etc. 


I smoke in an ECB, and when I do a turkey, I usually put water in the water pan (duh), but then I put a disposable aluminum foil roasting pan with a bit of water in it on the lower rack to catch the drippings from the turkey, which I use, along with some giblet broth and a couple packs of cheap instant gravy (sorry) to make my gravy.


I just had the idea to make an aluminum roasting pan full of bread/veggie turkey stuffing and put it under the bird, rather than a simple pan with a bit of water.  The stuffing will cook over the couple hours the bird is in (8lb bird), pick up some smoke flavor, and get the flavor of the bird and brine that it would if it were inserted in the cavity.


Good idea?  Bad idea?  Thanks in advance for your thoughts.



post #2 of 3

Absolutely no worries.  Just make sure the IT of the stuffing reaches 165F too.  That smoked stuffing should taste incredible. 


I put all my veggies (potatoes, onions, carrots, celery, garlic) in the turkey drip pan along with seasonings on the level below the turkey.  Then I empty a bottle of cheap chardonnay wine in the drip pan for a braising liquid plus flavor for the veggies.  Man is that yummy!  I use both small gold potatoes and unskinned Russets that are chopped into 1-2" pieces.  The Russets develop a kind of bark that is phenomenal with a tender center!  And the carrots, wow.


Be sure to take pics of the stuffing!

post #3 of 3

That will work fine. I would suggest that you put sand or gravel in the water pan and cover with foil. It will help a lot with getting better temp control.

Happy smoken.


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