Special thanks to Ethan Barlow and the Edmonton Barbecues Galore team for creating this Turkey feast.
INGREDIENTS:
- Whole Turkey 4lb
- 5tbsp Craddy shack flock and roll seasoning
- 1 loaf Corn bread slightly dried out
- 2 whole Carrots
- 1 large Onion
- Handful Fresh herbs (sage, thyme, rosemary)
- 1 stick Butter
- 3 tbsp. Wagyu fat
- ½ liter Chicken stock
DIRECTIONS:
- Ensure the turkey is completely thawed and put on your Big Boy Whole Lotta Gloves Biodegradable Nitrile Gloves.
- Remove all of the giblets and neck from the inside of the bird. With the bird, breast side down on an Epicurean Cutting Board.
- Take a set of Brander Butcher's Shears and remove the spine of the bird and set aside. Place your hands on the shoulders of the bird and push down until the rib cage snaps in half. With a sharp carving knife, slowly run the blade alongside the ribcage trying your best to take as much meat off of the bone (try not to cut through the skin). Remove the wings and legs from the bird and set aside.
- With the bird still open take your seasoning of choice, we recommend Craddy shack and sprinkle the inside of the bird. Let the bird rest over night lightly covered in a fridge to allow the bird to dry brine (Roughly 2-12 hours)
- Cut onions and carrots into a fine dice and sauté with butter and about 3 tbsp. of wagyu fat till translucent. Add to a bowl with cornbread that has been cut up into half inch cubes.
- Finely chop the herbs and mix together with about a half cup of chicken stock (Add stock until mixture becomes saturated, do not over add or use entire amount of stock).
- When ready, lay bird flat, skin side down. Add stuffing mixture to turkey laying it flat on the bird, and form bird around it making sure the skin is covering completely. Use butcher twine and tie up the bird so that it looks like a sausage making sure it's as even as possible. Place in roaster, add in the bones, wings, legs, and about half a liter of chicken stock to the bottom of the pan (NOTE: stock should not be touching the turkey). Smoke at 300F until you reach an internal temp of 170F (if skin is getting too dark, tent the bird fully with aluminum foil). Remove from heat.
- Let rest covered under foil. After 30 minutes you can carve the bird.
- Strain juices, add to pot and reduce to desired thickness for the gravy.
Note: Bob's Red Mill corn bread mix was used to make the stuffing. Try to make it at least 2 days before using the stuffing.
