Gand Scale said:
Grand Scale wrote:
But I like your thought of the indirect grilling option.
Have you tried this or are just theorizing?
No, I haven't actually tried this with a stuffed bird. However, I can't see any difference between 325 - 350 in the oven and the same temp on a grill, and grill-roasting with or without smoke is certainly a tried and true technique.
I like my bird to have nice golden-brown, crispy skin, and that's why I would never cook any bird low and slow at 200 - 225. This is sure to produce rubbery inedible skin. Even many of the purists on alt.food.barbecue say it's better to cook poultry at higher temps to make acceptable skin. Remember, these are the low and slow junkies.
In any case, if I can't have good stuffing, I'll pass on the turkey.