I have cooked turkey on the Stampede many times with great results. I have started at 200d for an hour and then bumped it up to 265d until the breast was at 155d and then finished at 325d to crisp the skin.
I keep a log and it has always taken about 6 hours unstuffed regardless of the outdoor temperature. On Thursday I decided to try it stuffed and planned for it to take an extra hour. I was amazed that it was done an hour early, so I was off by 2 hours.
The only thing different this time besides the stuffing was that it was very windy. Same size bird that I have done in the past. Does anyone have an idea to explain what I experienced?