he cavity.
Rinse the turkey well with cold water inside
lack pepper; then add ground turkey and mix.
Form the
week before Turkey Day, while
Split the roast into two breasts.
Pull back the skin and liberally season Cajun blend.
Replace the skin and wrap in plastic.
Refigetate 8 to 24 hours.
Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
Use the picks to tack the skin in place so it stays in place during grilling.
Place the turkey on a preheated grill over low heat and cover.
Turn about every 10 minutes.
Apply your best Barbecue sauce for the last turn.
Remove from the grill at about 160 degrees.
oth; mix together well.
Turkey Broth:
In saucepan over
ecans to coat surface. Refrigerate for at least 2 hours, or
blet bag from turkey, along with
eck and giblets.
Wash turkey in cool water.
Pat
iblets and neck from turkey; reserve for Savory Herb Gravy. Rinse
Thaw turkey as directed on packaging.<
en to 350\u00b0F.
For the stuffing, melt the
ke everything out of the turkey. There will be a giblet
and Worcestershire sauce. Place the turkey in a non-reactive pan
and rosemary.
Rinse the turkey inside and out under cold
>turkey
For the Butter:.
You need
nd neck from turkey, reserve for gravy.
Rinse turkey with cold running
In a large skillet, crumble sausage.
Cook and stir until sausage is brown.
Drain off all but 1/4 cup drippings.
Add butter, celery, onion and carrot.
Cook, stirring occasionally until onion is tender.
In a very large bowl, combine bread cubes, apple, sage, thyme, rosemary, parsley and sausage mixture.
Toss lightly.
Add enough broth to moisten.
Salt and pepper to taste. Use to stuff 1 (10 to 12 pound) turkey.
x well.
Rinse the turkey inside and out under cold
nise and cloves and saute for 2 mins. Add the cabbage