The Thanksgiving Turkey should be a show-stopper, and this is a guaranteed masterpiece that your family will praise you for preparing. Of course, this turkey is smoked and contains country sausage, fresh herbs, sautéed vegetables, fresh herbs, bread, and tart apples all combined into a stuffing that cooks inside the bird. The stuffing is every bit as good as the turkey and you’ll probably want to make a big pan of it on the side because it’ll go fast.
Total Time
26hr 30min
0.0
0 Ratings
Author: How to BBQ Right
Servings:
8
Ingredients
•
1
(15 lb)
Whole Turkey
•
1
cup
Poultry Brine Mix
•
16
cups
Water
•
to taste
All-Purpose Spice Rub
•
to taste
Barbecue Rub
•
4 1/3
cups
Seasoned Breadcrumbs
•
1
lb
Country Style Sausages
, cooked, drained
•
22
fl oz
Chicken Broth
•
1
cup
Granny Smith Apples
, chopped
•
1
cup
Celery
, chopped
•
1
Onion
, chopped
•
3
cloves
Garlic
, minced
•
1/2
cup
Butter
, melted
•
1
Large
Eggland's Best Classic Egg
, beaten
•
1
tsp
All-Purpose Spice Rub
•
1
tsp
Chopped
Fresh Rosemary
•
1
tsp
Chopped
Fresh Thyme
•
1
tsp
Chopped
Fresh Sage
•
as needed
Vegetable Oil Cooking Spray
Cooking Instructions
1.
Thaw Whole Turkey (1) and remove the giblet bag and neck. Place Turkey in XXL plastic ziplock storage bag, Add Poultry Brine Mix (1 cup) and Water (16 cups), squeeze the air out of bag, and close. Place the turkey in a large plastic bowl or tote and place in the refrigerator for 24 hours. Add a heavy pot to the top of the turkey if necessary, to weigh it down.
2.
Remove turkey from brine and allow excess liquid to drain away. Air dry the skin patting it with paper towel to remove moisture.
3.
In a large sauté pan brown Country Style Sausages (1 lb) & drain. Leave 1 Tablespoon of sausage drippings in pan and sauté Onion (1), Celery (1 cup) and Granny Smith Apples (1 cup) for 3-4 minutes. Add Garlic (3 cloves) and cook for additional 2 minutes.
4.
Spray the skin with Vegetable Oil Cooking Spray (as needed) and season with All-Purpose Spice Rub (to taste) followed by Barbecue Rub (to taste).
5.
In a large bowl combine the Seasoned Breadcrumbs (4 1/3 cups) with sausage, sautéed mixture, Butter (1/2 cup), Eggland's Best Classic Egg (1), Fresh Rosemary (1 tsp), Fresh Thyme (1 tsp), Fresh Sage (1 tsp), All-Purpose Spice Rub (1 tsp) and Chicken Broth (22 fl oz). Stir to incorporate and stuff into the cavity of the turkey. Tie the legs together with butcher twine to hold in the stuffing.
6.
Prepare pellet grill for indirect cooking at 300 degrees F (148 degrees C) using a combination of Hickory, Maple, and Cherry wood pellets for flavor. Any flavor pellet can be used.
7.
Place the turkey on the smoker and cook until an internal temperature of 165 degrees F (73 degrees C) in the breast. Be sure to check the internal temperature of the stuffing as well. It also needs to reach 165 degrees F before serving.
8.
Remove the turkey from the smoker, rest for 15 minutes before carving.
Author's Notes
Cooking time will vary based on bird size, be sure to use a meat thermometer while cooking to make sure the correct internal temperature is reached.
Nutrition Per Serving
CALORIES
1771
FAT
83.7 g
PROTEIN
202.7 g
CARBS
42.8 g
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