Cooking Instructions
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Step 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.
Step 2
Remove turkey from brine and allow excess liquid to drain away. Air dry the skin patting it with paper towel to remove moisture.
Step 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.
Step 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)
.
Step 5
In a large bowl combine the
Seasoned Breadcrumbs (4 1/3 cups)
with sausage, sautéed mixture,
Butter (1/2 cup)
,
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.
Step 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.
Step 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.
Step 8
Remove the turkey from the smoker, rest for 15 minutes before carving.
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