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Barbecue Turkey

Barbecue Turkey

24 Hr(s)
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1 serving
Original recipe yields 1 serving
Brining Solution (prepared the night before:
2 1/2 lb water
3-4 sprigs fresh sage
3-4 sprigs fresh oregano
1 tab. peppercorns
1 Tab. coriander seeds
2 1/2 cups regular table salt (not iodized)
2 1/2 cups sugar
1-12 oz turkey (not brined) - giblets reserved
2 loaves day old white bread
2 medium onions, chopped, divided
2-3 stalk s celery, chopped
Salt and pepper to taste
Poultry seasoning to taste
1 pkg (16 oz.) breakfast sausage
Turkey thread and needle kit
Turkey or chicken rub
Thermometer for inside grill and hand thermometer for the turkey
2 thin aluminum pans
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Let's Make It
1
Prepare the brining solution first: In a large pot add the water, fresh sage, oregano, peppercorns, coriander seeds, salt and sugar. Heat on stove top till the salt and sugar melts. Let it set overnight.
2
Prepare Turkey: Take out the giblets in turkey, place in a pot with water and boil till done. Reserve water for dressing.
3
Put the turkey into a large pail or pan into an extra-large Ziploc bag that holds 2 1/2 lb. Pour the premade brine over the turkey and seal for 1 hour.
4
While that’s setting, make the dressing. Break up the bread into a large bowl. Add 1 medium chopped onion, chopped celery, salt and pepper to taste, and poultry seasoning to taste. (You can use pre-seasoned bread crumbs, if you like, but add more poultry seasoning to it.)
5
In a frying pan, place the breakfast sausage and fry till cooked through. Add to bread mixture. Mix everything together. Add the reserved water from the giblets. Discard the giblets or give it the doggie. Mix till pretty soft and juicy. Set aside.
6
Rinse the brine off the turkey with cold water, drain. Add the dressing to the inside of the turkey and seal it up with turkey thread and needle kit. Baste turkey with rub.
7
Place on a charcoal grill and set at 350 degrees with the coals set around in a circle underneath the turkey and use 2 thin aluminum pans to catch the drippings, switch. Turn the turkey every 15 min. Use a meat thermometer, cook to 165 degrees F. Save the drippings for gravy. YUMMY!
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