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originally posted by: TheAlleghenyGentleman
a reply to: rickymouse
So I've been thinking about this. I'm sure your smoking technique leaves your bird moist, right? You could make enough stock from the turkey neck and wing tips to add to a mostly oven cooked stuffing that you add back to your bird the last two hours of cooking. Even if your turkey is trussed I think that would be an excellent way to marry those flavors. Depending on how much stock you need you could just buy more turkey parts to add to your stock or your stuffing and to make a turkey gravy if you desire.