I haven't stuffed a turkey since Julia Child recommended against doing it years ago on television. However, I always make turkey stuffing. I make turkey stock with a turkey carcass, freeze it, and use it for both gravy and stuffing for the next turkey. At our local market I have also purchased turkey trimmings, wings and such, for almost nothing to make stock. A rich turkey stock in your stuffing makes all the difference in the world even though it's baked separately in the oven. If you do, bake the carcass and/or the parts with an onion at 350F or so for an hour. Then on top of the stove add water and seasonings of choice, simmer at a low temp for several hours, drain, and reduce to the degree of richness you want. We're doing our practice turkey this weekend. I haven't done one on the WSM yet.
I'll be doing a bird in the WSM this year. I've done a couple before but they didn't come out to my liking. This time I'll brine the bird longer and use a simpler brine (Kosher salt, apple juice, water and ice).
