Do you want to take your smoked turkey up a notch? Watch as Gordon Ramsey goes out and kills his own birds and plucks them on the spot. Then, with fresh birds he makes a fantastic stuffing for under the skin of the bird. Finally he makes another stuffing for the bird cavity and roasts his in the oven.
But why bother with the oven when you can use your smoker? Your smoker should be set around 250-300 degrees for a turkey.
Would you go to these lengths to get a fresh turkey? What do you think of his method of stuffing under the skin?