sf wrote:

> On Thu, 25 Nov 2004 08:54:55 -0600, Scott Henrichs
> > wrote:
>
>
>> We have a grill, but its 30 degrees F out and we're hoping to have
>> something a bit more juicy (I'm guessing grilling would dry it out quite
>> a bit).
>
>
> NO NO NO! Perish the thought. It comes out juicier than
> oven baked.
>
>
>> Also its a 19 lb. bird and is already stuffed with dressing.
>
>
> Take the dressing out and do it separately in a heat proof
> pan.
>
> sf
> Practice safe eating - always use condiments

I agree. I tried but no luck convincing. You don't even need to take
the dressing out. 350 is 350 period. I've done several this way back
when we used to spend Thanksgiving at camp in the woods of NW PA. They
came out so good, I still do 'em that way even when my ovens are
available. We're going to my better halfs sisters house today but I've
got one thawed in the fridge, bread dryed and cut, onions and celery
have been sweat and in the fridge. Tomorrow morning, finish the
stuffing, 1/2 into the bird (for me) 1/2 outside the bird (better half
likes it that-a-way) and into the WSM at 350dF until the Taylor remote
beeper goes off telling me that the internal breast temp is 168dF.

Yeah I know, tomorrow's not T-day but I *need* my leftovers for soup,
sandwiches, pot pies, etc

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"