Thanksgiving Turkey and Sausage Stuffing
Ingredients
For the turkey:
- 1 (15 lb) turkey
- Sweetwater Spice Classic Holiday Turkey Bath
- 1/2 cup kosher salt
- Cattleman’s Grill Ranchero Seasoning
For the turkey stock:
- 1 turkey neck
- 1 turkey back bone
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 bunch parsley stems
- 4 sprigs thyme
- 1 bay leaf
- 2 tbsp black peppercorns
For the Sausage Stuffing:
- 2 lb french bread, cubed
- 1 lb country pork sausage
- 1 cup leeks, halved, sliced 1/4” thick
- 1/2 cup carrots, peeled, diced
- 2 tbsp garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh sage, minced
- 1 tsp fresh rosemary, minced
- 1 tsp red chili flakes
- 1/4 cup white wine
- 1 quart turkey stock
- 2 eggs, beaten
Instructions
Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other.
Place the spatchcocked turkey in a large Briner Bucket. Pour the Sweetwater Spice Classic Holiday Turkey Bath over the bird along with two cups water. Dissolve the kosher salt into one quart of cold water. Pour the mixture over the turkey. Add up to one gallon of water to the buck to cover the turkey. Lock the brining plate in place to keep the bird submerged. Refrigerate the turkey in the brine, one pound per hour.
While the turkey is brining, prepare the stock. Cut the backbone into 3 pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stock pot. Sear the neck and back bone pieces in the hot oil, turning until browned on all sides. Remove from the pot. Add the onion, carrots and celery. Cook until all of the browned fond on the bottom of the pot is released from the pot. Add the neck and back bone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer. Cook until reduced by half. Strain the stock through a cheesecloth lined strainer. Discard the solids. Refrigerate the liquid.
Remove the turkey from the brine. Pat the bird dry with paper towels. Pull the skin away from the meat, but leave it attached. Using the Cattleman’s Grill Ranchero Seasoning, season the meat under the skin for maximum flavor absorption.
Preheat your Yoder Smokers YS640 pellet grill to 350ºF. Lay the bird flat on a foil lined sheet pan and place the pan in the cooker. Cook the turkey until the breast meat has reached an internal temperature of 155ºF. It is likely that the legs will cook a bit faster than the breasts. That is fine. However, do NOT cook the breasts past 165ºF. We recommend using an instant read thermometer like the Maverick PT-75.
To make the stuffing, set your grill to 250ºF. Place the cubed bread on a sheet pan. Cook until dried out, about 1 hour. Set aside.
Brown the sausage in a Lodge 12” cast iron skillet. Remove the sausage from the skillet when cooked through, but leave behind the rendered fat. Add the leeks and carrots and cook until the carrots are tender. Add the garlic, thyme, sage, rosemary and chili flakes and cook another minute, stirring. Add the wine to deglaze. Cook until the wine is almost completely reduced down.
In a mixing bowl, combine the dried bread and sausage mixture. Mix well. Slowly add the turkey stock until the stuffing is completely moistened, but the bread cubes still hold their form. Add the eggs and mix well. Transfer the mixture to a Lodge 12” cast iron skillet. Bake at 375ºF until a light crust is formed on top, about 1 hour.
Print Recipe
November 1, 2017
can you do a holiday dish with corn in it to complement this?
November 1, 2017
Yes, you may want to check out our Grilled Cream Corn recipe from last year: http://thesauce.atbbq.com/grilled-cream-corn-twice-baked-sweet-potatoes-recipe/
November 1, 2017
Are you going to get any smoke on the turkey cooking at 350 °?
Thanks
November 2, 2017
For sure, you will get some smoke flavor. If you’re looking for a heavier smoke flavor, I’d recommend cooking at smoking temperature (225ºF) for an hour before cranking the temperature up to finish and crisp up the skin. Thanks!
November 5, 2017
will you get more smoke from the a-maze-n smoke tube per your video, or from the recommendation you gave Michael?
November 8, 2017
You’d be hard pressed to tell a difference in flavor, in my opinion. Thanks for watching!
November 1, 2017
Yea, I will be cooking this!!! Great Job!!
November 2, 2017
Awesome! Thanks!
November 1, 2017
Looks delicious Tom . U do a great job . Keep up the good work.
November 2, 2017
Thank you!
November 2, 2017
What type of pellet was used? I have an offset smoker, and will need to get the right type of wood for this recipe.
November 2, 2017
We used a 50/50 mixture of cherry and pecan.
November 6, 2017
Tom, Pecan and Cherry are not easily available in the Greater Los Angeles area. What would you think about using Almond, or citrus (Orange tree) to smoke the turkey? I do have White Oak, but worry that it might be too heavy. Otherwise, I am planning to follow your recipe as closely as possible.
November 8, 2017
I think a combination of almond and citrus would be really nice with this recipe! Thanks for watching!
November 14, 2017
Don’t know about the almond, but orange is an 11 out of 10 for poultry. Very pleasing flavor, and it also tends to turn the bird a glowing golden-orange color that your guests will have never seen before. Cherry is my go-to, but for Thanksgiving turkey, orange all the way.
November 4, 2017
Tom, these videos are amazing. You’ve got a natural ability to teach and I know you genuinely enjoy what you’re doing. I’m planning to serve this for Thanksgiving. Any appetite for creating a recipe smoking a pumpkin for homemade pumpkin pie?
Thanks!
Mark
November 8, 2017
You may have already come across this week’s video, which happens to be just that, a Smoke Roasted Pumpkin Pie. However, I did roast the pumpkin at a higher temperature for a lighter smoke flavor. You are welcome to cook the pumpkin at a lower temperature (275ºF) for a longer period of time, to achieve a smokier flavor. Thanks for watching!
November 5, 2017
Just ordered my turkey bath and ranchero seasoning from the ATB store. Looking forward to making this for the family over the holidays, but have a couple questions:
1. Assuming not, but have to ask . . . does the salt in the bath, the extra 1/2 cup to fortify, and the salt in the rub make the turkey too salty?
2. I will not be spatchcocking my turkey. Any recommendations as to how best apply the rub under the skin? Loosen as best I can with my hand, mix the rub in a little butter, . . ?
November 8, 2017
Awesome! To answer your questions, we found the turkey to be perfectly seasoned. If you or someone you’re cooking for is especially sensitive to salt, feel free to cut back on the salt in the brine. As far as seasoning under the skin, you’ll just have to do your best to work your hands under the skin without tearing. It may benefit you to mix the seasoning with a bit of butter, to create a paste that might be easier to spread in tight spaces. Thanks!
November 7, 2017
The Sweetwater Spice Classic Holiday Turkey Bath is not available in my area–are there other brines you would recommend for this recipe?
November 8, 2017
If you live in the continental U.S. or Canada, we’ll be happy to ship you a bottle or two. We’re restocking on the Sweetwater Spice Classic Holiday Turkey Bath this weekend. I also highly recommend the Sweetwater Spice Lemon Thyme Turkey Bath. Simply click on the link, and add to your cart. Thanks!
November 7, 2017
Tom, are you using a fresh/unprocessed bird? If you are, I’m local to Wichita, where are you getting the turkey from?
November 8, 2017
Wouldn’t that be nice… Unfortunately, I’m just using whatever we have access to at the local stores. I always look for the least processed product with the lowest amount of added solution. Holler if you come across a good source for fresh birds! Thanks for watching.
November 8, 2017
Hi Tom, Love your recipes and video’s. I never miss one!! In this recipe you let the bird dry in the fridge for 12 to 24 hours after brining. Am I correct to assume that you would leave the bird uncovered during this time, as I doubt it would dry much if it were covered?
November 8, 2017
That is correct. Thanks for watching!
November 8, 2017
Duly Noted. Thanks for your input, and thanks for watching!
November 8, 2017
Hi Tom, Thanks for the video. I’ve smoked a few turkeys in the past but looking to use the spatchcock method this year. I just have a question about using the turkey broth to make gravy. Was the broth flavorful enough to simply create a basic roux and then add the broth to make the gravy? Or should I also include any drippings from the pan? Thanks in advance for your response and please keep making these videos! 🙂
November 8, 2017
The gravy will ALWAYS be better with pan drippings! Thanks for watching!
November 22, 2017
This might be a stupid question, but why put aluminum foil over the pan? Doesn’t it make it harder to get the drippings for the gravy?
November 25, 2017
No, and it really keeps it all cleaner and easier to clean up. Thanks!
November 13, 2017
HI Tom,
Really big fan of yours’ and love all the the recipes….ok most of the recipes
I currently have been doing an apple brine turkey for the holiday and after watching your video i plan on doing your spatchcock turkey along with my apple brine turkey.
1) I have a green egg and a Treager Timberline grill. which one would be better to cook on for your recipe?
2) I have been cooking my turkeys on the egg at 325 and allowing about 15 min per pound. would I cut that time in half for yours, to allow both to come out at the same time?
Keep those recipes coming !!
November 14, 2017
Either grill would be perfect for this recipe. Time will depend greatly on the size of the turkey, but 8 to 10 minutes a pound when spatchcocked is a decent rule of thumb. Just keep an eye on it and don’t rely on time too much. Thanks!
November 14, 2017
Which brand of Kosher salt did you use? From what I have read, the volume will change, depending on whether it was Morton’s or Diamond Crystal. And “It doesn’t matter” works for me, too.
Thanks for the great recipe. We are looking forward to trying it.
November 14, 2017
This was Morton’s, but the difference shouldn’t be too off as long as the grind is similar. Thanks!
November 15, 2017
Is there any difference in cooking the turkey if I don’t have a top shelf in my Yoder YS640?
November 16, 2017
If doing two turkeys would I need to double the brine mixture? Or would there be enough liquid in the bucket? Would spatchcock prior to brine. Just got my brine bucket ordered. Thanks!
November 16, 2017
I bought the brine bucket, sweetwater holiday turkey bath and cattlemans as per video. I have an electric smoker but it only goes to 275. Thinking of trying 275 for 1 hour in smoker, remove and finish in oven until desired temp. What temp would you use for oven?
November 17, 2017
Did you start with a frozen or fresh turkey?
Thanks
Larry
November 19, 2017
How long did you let rub sit on bird before roasting it?
November 19, 2017
We are out of town Thanksgiving so I did this recipe last night, both turkey and stuffing to have our own leftovers. Turkey was delicious and very moist and loved the stuffing. One small thing, the printed recipe say heat YS640 to 350 and you say on video to 375. I went with 350 and the skin was not bad but not as crisp as I had hoped.
November 20, 2017
Hi Tom, just wanted to say thanks for the time and effort you put into these videos. I started on a Traeger about 4 years ago and upgraded to the Yoder 640 this past summer. I ordered the Sweetwater brine and brine bucket from ATBBQ.com and am looking forward to one heck of a juicy bird for Thanksgiving! Your videos have really helped me learn just how versatile these Yoders can be.
November 20, 2017
In the video it said 375 degresss and the recipe says 350. Which one should it be at? Sorry if I’ve heard wrong.
November 20, 2017
Regarding the stuffing recipe. how many people should it serve?
Thx
November 21, 2017
Hi Tom,
Really like your videos, great recipes! As a Swede I never cooked turkey before so Im really excited as this will be my first time 🙂 Planning to use my WSM for this recipe. You think that would work or should I use my Weber grill?
November 21, 2017
Tom-
Could this be done on a rotisserie? Any concern with the stuffing and the poultry contamination?
Great video!!!
November 21, 2017
I am doing a 24lb. bird and bought two bottles of the Brine Bath. Should I use both and basically double the brine recipe? Thanks in advance for the info!
November 21, 2017
Cooking this recipe today, but have to transport 6 hr drive tomorrow to serve on Thursday. Would you just wrap after resting and than re-heat and carve on site, or carve today after resting then reheat pieces? Best method to reheat?
Thomas
919-3321957
November 21, 2017
Tom, a quick question. What is the benefit to putting the turkey in a pan? I am following your recipe, but I am smoking two 13 pound turkeys, and I do not have enough room for two pans on the top rack. Would it hurt to just put the birds on the upper wire rack without the pan? Thank you.
November 21, 2017
How long did you let rub sit on bird
November 25, 2017
Just a few minutes. Maybe 10 or so.
November 22, 2017
Can the stuffing be made the night before and thrown on the grill the next morning or will that make the bread too soggy?
November 25, 2017
That would make it too soggy.
November 25, 2017
Best turkey ever. I followed this recipe pretty much exactly this Thanksgiving. And I have to say- I think it was the best tasting turkey I’ve ever eaten. Juicy, very flavorful, great color, great smoke. My wife thought it was too smokey so next time I’ll remove the A-maze-in smoke tube earlier or won’t fill it all the way.
A couple of observations: the temperatures in the recipe say 250 for the bread cubes and 350 for the turkey. But the video says 275 and 375. I just sort of split the difference.
Also, 2lbs of bread was too much. One grocery-store size loaf of french bread did the trick. I added some celery too- just personal taste. It came out good- nice little kiss of smoke flavor.
The stock recipe- it’s a lot of effort to produce only about 2 qts. Between gravy and stuffing, I needed more. Next time I will probably double. Also, I think you’d get a deeper roasty toasty flavor from turkey parts and vegetables in a hot oven or smoker- like 450F for 45-60 min. instead of searing in the stock pot.
December 5, 2017
Thanks for calling out the temp differences, we’ll edit that to correct it. Also, we’re glad you enjoyed the recipe. Thanks for commenting, and have a great day!
November 26, 2017
These two recipes killed! The stuffing got a lot of compliments and turned out to be a savior after the wifes crock pot stuffing failed due to a power outage. Thanks for what you guys do. Inspires me weekly.
Dan
December 5, 2017
Awesome, glad we could be of some help!
November 28, 2017
This turkey turned out GREAT !! husband was a bit skeptical. but i did as Eric suggested, had a bit of a time with the backbone , but once it was seasoned and on KJ, 22lbs, took about 2 hours at 325-350*..juicy , tender, and the root veggies were to die for!! thanks for a great recipe
January 14, 2018
I will never cook a turkey any other way! I do not like white meat, but I loved this..and so did all the other non white meat lovers at the table. Sausage stuffing was great. However, although I followed stock recipe to a tee, it did not have much taste for all that cooking…not sure what I did wrong
Cooked on offset
Thanks!
November 18, 2018
Great Video! You game me the confidence to smoke a turkey this Thanksgiving! Looking forward to see what’s next from ATBBQ!
November 23, 2018
@ChefTom : Where can I get that knife you used for the leeks (around 10m 15s)? I want.
November 26, 2018
That is a Wustof Nakiri. We carry three varieties now. Nakiri Knives