Cameron, The weather cooperated (in the 50's) so yesterday we forged ahead with the plan to grill the turkey. Following your directions to the tee (except I added 1/2 lemon in the cavity of the bird) we attempted our first Christmas turkey on the grill. I placed the turkey breast side down and cooked it that way for the first hour or so. DH then turned the bird so the other side could brown and crisp up. It was FANTASTIC!!! So moist and tender. I really liked the added bonus of having the oven free for all the other goodies I was fixing. We had the camera out so I told DH I had to take a picture so Cameron could see how great the turkey came out (actually 2 pictures, lol). Thank you so much for posting your recipe Vikki

I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly

There is a big difference between undercooked turkey and turkey that is fully cooked but where the meat has a pink tinge. I would not eat undercooked turkey. I do not want undercooked pink turkey or chicken. But I have no problem eating fully cooked pink turkey. The reason some turkey meat is pink is explained here: The Color of Meat: Pink Poultry and Pork Are you eyeing a slice of pink-tinged turkey with suspicion? Wondering if itâÂÂs safe? While you shouldnâÂÂt rely on the color alone to tell, pink poultry does not automatically mean itâÂÂs undercooked. The only way to tell for sure, though, is to check the internal temperature with a food thermometer. Turkey (and all poultry) should be cooked to a temperature of 165ÃÂF (74ÃÂC). Why is some turkey meat pink? A protein called myoglobin causes the red or pink hue in meat. The more myoglobin in a piece of meat, the redder it is. Poultry has much less myoglobin than beef, for example. Myoglobin concentrates in muscles used for movement, like walking or flying. Chemical changes during cooking cause the pinkish color. According to the USDA, safely cooked poultry can range from white to pink to tan. What about pork? Pink pork is permissible, too. In fact, in 2011 the USDA lowered the recommended internal temperature for whole cuts of pork from 160ðF (71ðC) to 145ðF (63ðC). The agency also recommends letting pork sit for three minutes before eating. Is it done yet? The best way to make sure your meat is cooked to a safe temperature is to use a meat thermometer. Taking a turkeyâÂÂs temperature can be tricky. When cooking a whole turkey, check the temperature of the innermost parts of the thigh and wing and the thickest part of the breast. If you have questions, call the USDAâÂÂs Meat and Poultry Hotline at 888-674-6854 to talk with an expert. Here is a link that might be useful: Myoglobin in Turkey

Colleen, it's not hard. It's messy. With the bulk sausage, you just open the package and dump in the pan. It saves time and effort, and is less wasteful because someone had to encase all those sausages just for me to undo them. With modern packaging it isn't necessary, and the packaging materials are the same whether it's stuffed in casings or a brick of bulk, so no savings there. If I'd been able to cook them in the oven, I might have had the oomph to finish making the lasagna. ;)