This recipe is Cedar Planked Turkey with Wild Rice and Bread stuffing from the book Sticks & Stones: The Art of Grilling on Plank, Vine, and Stone by Ted Reader and Kathleen Sloan.  A great book for trying something a little different.

Some of the best home made stuffing I've ever had.  I used English muffin bread to make it.  Garlic, onion, celery, wild rice, golden raisins and fresh thyme and sage.

Had this bird in my freezer for almost a year and figured I better make it.  It was a Jenny-O pre-brined thing (which is why it was in my freezer for so long) so I didn't brine it.  Just stuffed it and trussed it and sprinkled with a little salt and pepper.

A couple of cedar planks floating in apple cider preheated in the K at 450.

Here's the bird in the K just starting.  First half hour was at 450 and then turned it down to 325 for the rest of the cook.

4 hours later (I did the last hour and a half in the oven) it's all done.  I should probably have brushed it with a little olive oil to keep the skin from getting too done but we don't eat the skin anyway.  

Went a little long (the white meat toward the outside was a little dry) but it had a great flavor and the rest of the bird was nice and juicy.  The carcass made some great soup the next day.