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RECIPE
19 INGREDIENTS8 STEPS26HR 30MIN

Stuffed Smoked Turkey

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How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
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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.
26HR 30MIN
Total Time
2HR 30MIN
Active Time

How to BBQ Right

Dedicated to all things barbecue, slow-smoked and grilled. I'm always working to improve my barbecue skills and smoking recipes and I love sharing it with you.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1
Whole Turkey
1 cup
Kosmo's Turkey Brine
16 cups
Water
to taste
Killer Hogs The A.P. Rub
to taste
Swine Life Mississippi Grind Rub
4 1/3 cups
Seasoned Breadcrumbs
1 lb
Country Style Sausages , cooked, drained
22 fl oz
Chicken Broth
1 cup
1 cup
Celery , chopped
1
Onion , chopped
3 cloves
Garlic , minced
1/2 cup
Butter , melted
1
Large  Egg , beaten
1 tsp
Killer Hogs The A.P. Rub
1 tsp
Chopped  Fresh Rosemary
1 tsp
Chopped  Fresh Thyme
1 tsp
Chopped  Fresh Sage
as needed
Vegetable Oil Cooking Spray

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Nutrition Per Serving

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CALORIES
1777
FAT
83.7 g
PROTEIN
202.8 g
CARBS
44.3 g

Author's Notes

Cooking time will vary based on bird size, be sure to use a meat thermometer while cooking to make sure correct internal temperature is reached.

Cooking Instructions

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Step 1
Thaw Whole Turkey (1) and remove giblet bag and neck. Place Turkey in XXL plastic ziplock storage bag, Add Kosmo's Turkey Brine (1 cup) and Water (1 gallon), squeeze air out of bag and close. Place the turkey in a large plastic bowl or tote and place in refrigerator for 24 hours. Add a heavy pot to the top of the turkey if necessary, to weight 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 Sausage (1 pound) & drain. Leave 1 Tablespoon of sausage drippings in pan and sauté Onion (1), Celery (1 cup) and Granny Smith Apple (1 cup) for 3-4 minutes. Add Garlic (3 clove) and cook for additional 2 minutes.
Step 4
Spray the skin with Vegetable Oil Cooking Spray (as needed) and season with Killer Hogs The A.P. Rub (to taste) followed by Swine Life Mississippi Grind Rub (to taste).
Step 5
In a large bowl combine the Seasoned Breadcrumbs (14 ounce) with sausage, sautéed mixture, Butter (1/2 cup), Egg (1), Fresh Rosemary (1 teaspoon), Fresh Thyme (1 teaspoon), Fresh Sage (1 teaspoon), Killer Hogs The A.P. Rub (1 teaspoon) and Chicken Broth (22 fluid ounce). 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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Nutrition Per Serving
Calories
1777
% Daily Value*
Fat
83.7 g
107%
Saturated Fat
26.3 g
132%
Trans Fat
0.5 g
--
Cholesterol
729.7 mg
243%
Carbohydrates
44.3 g
16%
Fiber
4.5 g
16%
Sugars
8.8 g
--
Protein
202.8 g
406%
Sodium
12147.7 mg
528%
Vitamin D
2.7 µg
14%
Calcium
235.9 mg
18%
Iron
9.0 mg
50%
Potassium
2041.8 mg
43%
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