Whole Turkey (1)
and remove the giblet bag and neck. Place Turkey in XXL plastic ziplock storage bag, Add
Poultry Brine Mix (1 cup)
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.
Remove turkey from brine and allow excess liquid to drain away. Air dry the skin patting it with paper towel to remove moisture.
In a large sauté pan brown
Country Style Sausages (1 lb)
& drain. Leave 1 Tablespoon of sausage drippings in pan and sauté
Celery (1 cup)
Granny Smith Apples (1 cup)
for 3-4 minutes. Add
Garlic (3 cloves)
and cook for additional 2 minutes.
Spray the skin with
Vegetable Oil Cooking Spray (as needed)
and season with
All-Purpose Spice Rub (to taste)
Swine Life Mississippi Grind Rub (to taste)
In a large bowl combine the
Seasoned Breadcrumbs (4 1/3 cups)
with sausage, sautéed mixture,
Butter (1/2 cup)
Fresh Rosemary (1 tsp)
Fresh Thyme (1 tsp)
Fresh Sage (1 tsp)
All-Purpose Spice Rub (1 tsp)
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.
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.
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.
Remove the turkey from the smoker, rest for 15 minutes before carving.