McGuyver and I will cook our first Thanksgiving dinner in 25 years at my MIL's this year. We've been using the Big Green Egg on....everything....including turkey to delicious effect.

We'd hoped to be able to grill/smoke the turkey, but MIL is not into the grill. Hmmm, so now I'm thinking, Le Creuset Goose Pot.

There seems to be a real undercurrent of anti-poaching the turkey out there in the interwebs, people. Phrases I've heard have included "soggy and stringy." I'm inclined to disbelief as nothing about poaching leads to either of those two conditions at all. Nevertheless, it's no fun to experiment to the detriment of Thanksgiving.

In addition, I throw in the OVEN BAG. In what world is this not poaching/Braising without a pot??

I'd love to know if anyone else out there has made a Turkey in the Le Creuset (or similar) pot? Did you brown the brid first, or did you finish under the broiler? What did you use for liquid and stuffing? Has anyone done two smaller turkeys instead of one giant old fowl?

Love your input!