If using a whole bird, I would stuff the body cavity with onion, celery, and carrot. It adds a nice flavor to the end product.
Alternatively, you can just smoke your bird as you would bake it in the oven:
Rub with olive oil.
Season with salt and pepper.
Collect your dripping and make a really great smoky gravy.
DO NOT stuff your bird with a bread stuffing. Bread stuffing will soak up too much smoke. If you want stuffing, make it separately in the oven.
That is it. I hope everyone has a great holiday!
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Last Thanksgiving, I stocked up on the 99 cent whole turkeys and breasts for a rainy day. Well, I was in a turkey mood last weekend, so I pulled one out of the freezer and threw it on the Baby.