While smoking purists may not call what I do true smoking (probably because it isn't), I have been preparing the T-giving bird for the last couple of years now by brining, packing compound butter between the skin and meat, trussing on a spit, and spit roasting over indirect heat (with a drip pan of water and stock under the bird) in my gas grill. The "smoking" comes from tossing foil packs of pre-soaked wood chips (I use mesquite, pick your wood) over the burners. I get one of those packs smoking prior to putting on the bird, then swap in fresh ones while the bird is spinning. I suppose it is kind of a wet smoke, but I bow to the real smokers to tell us what it is.
I wind up with a nicely cooked, succulent bird that has great flavor and crisp skin, a hint of smokiness, plus drippings that are used to finish my apple cider-thyme gravy while the bird is resting. I cook my stuffing along with the other casserole side dishes in oven-proof dishes in the kitchen oven.
Let me know if you'd like more details. I have to go now because I have made myself hungry.
David
