Boneless stuffed Turkey Question

[stirthepot]

Hi All- I am going to be doing a Boneless stuffed whole turkey. I'm using
a Char-Griller Pro with fire box. At some point in the process I am thinking
of covering with a shroud of cheese cloth which I will keep moist with either Red Wine OR Cran-Apple Juice. Might it best to cover at start or at the end. Cover it at all? Should I have it in a tray? What pit falls might I encounter?

Thanks for any input!
_________________
Drinker with a Golf Problem
Chargriller w/ Firebox-Mod
CIA 87'

[BBQMAN]

I would brine it first.

If you plan on doing it stuffed, please cook it at oven temps (325-350).

It will get done quicker without making you sicker................

Stuffed poultry at low and slow temps is a recipe for disaster.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[RubThatButt]

[BBQMAN]

Primarily whole birds, but I don't stuff smoked poultry of any type.

The problem is that the stuffed cavity does not come up to temp quick enough to prevent bacteria from breeding, and breeding quickly.

At that point it doesn't matter how hot you cook it to.

Further more, I cook smoked poultry at a hotter temp of 275-300.

The skin comes out tastier, the birds cook quicker, the HD (in my case) is happier, my insurance rates stay low, and I get to stay in business.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.

[RubThatButt]

Looks like I will bump it up a little when stuffing the bird.

Thanks for the info.
_________________
Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Chargriller Pro
Chargriller Outlaw w/SFB
Weber Kettle