Main Ingredients (for 3-5 Servings):
- 3 lb. Turkey Roast
- House of Q Slow Smoke Gold
- Heath Riles Garlic Butter
- Heath Riles Cajun Garlic Butter Rub
- Cattleman’s Ranchero Seasoning
- ¾ Cup Chicken Stock
- ¾ Cup Water
- Additional 2 Tbsp. Cattleman’s Ranchero Seasoning for later
Bordelaise Inspired Ingredients:
- 1 Cup Knorr Demi-Glace Classic Roast Gravy Mix
- 2 Shallots (finely chopped)
- 2 Tbsp. Butter
- 1 Tbsp. Brown Sugar
- 1 Cup Red Wine (Bordeaux preference)
- 1 Sprig Fresh Thyme
- 2 Tbsp. Chopped Parsley
- Salt and pepper
Easy Smoked Stuffing Ingredients:
- 4 Tbsp. Butter
- 1 Cup Celery finely chopped
- ½ Cup White Onion finely chopped
- 1 Cup cooked ham diced
- 1 Tbsp. Prairie Smoke and Spice Steak Shake
- 1 Tbsp. House of Q House Rub
- 3 Tbsp. minced garlic
- 3 Cups Chicken Stock (Sodium-reduced)
- 2 Pkg. Stuffing Mix 6oz each (used packaged)
Bordelaise Inspired Sauce Directions:
STEP 1: Pre-make Demi-Glace as per package instructions and set aside.
STEP 2: Soften the chopped shallots in a small sauce pan with the butter. Add the sugar and cook for 1 minute. It will most likely stick to the pan, so be careful not to burn it.
STEP 3: Now deglaze the pan with the wine and add thyme.
Bonus Tip: Deglazing a pan means adding liquid to it, and heating it up, so that the caramelized bits stuck to the pan get released.
STEP 4: Bring the liquid mix to a boil and let it simmer and reduce by half. This should take about 10 minutes. Remember to stir the fragrant mix, so that it doesn't burn.
STEP 5: Now that it's reduced, add the pre-made Knorr demi-glace you made in STEP 1. Bring the pot to a boil again and simmer until the sauce thickens to a syrup. This will also take about 10 minutes.
STEP 6: Once that's done, remove the thyme with a strainer or whatever you've got on hand. Season the sauce with salt and pepper and set it aside.
Easy Smoked Stuffing Directions:
STEP 1: Pre-heat your trusted smoker to 250°F.
STEP 2: In a large cast iron skillet on the stove, melt butter over medium-high heat.
STEP 3: Add celery, onion, ham, Prairie Smoke and Spice Steak Shake and cook until tender. Add garlic and cook 1 minute longer.
STEP 4: Take your pan off the heat and stir in stuffing mix. Mix everything up until it's properly combined.
STEP 5: Now add in the broth and keep stirring until it's combined to your liking.
STEP 6: Sprinkle 1 tbsp. of House of Q House Rub on top (don’t mix it in)
STEP 7: Place on lower rack of your smoker and smoke it for 1 hour or until cooked through.
STEP 8: Remove from heat and let stand for 5 minutes. Fluff with fork and serve.
STEP 1: Preheat your barbecue to 375°F.
STEP 2: Slather the turkey roast with House of Q Slow Smoke Gold, use a much as you need.
STEP 3: Add your first layer of Heath Riles Garlic Butter seasoning, making sure its covered. Remember, more coverage means more flavour.
STEP 4: Add your second layer of seasoning Heath Riles Cajun Garlic Butter Rub.
STEP 5: Add your third layer of seasoning Cattleman’s Ranchero Seasoning.
STEP 6: Securely place the turkey roast onto the spit.
STEP 7: Add ¾ cup chicken stock, 2 tbsps. of Cattleman’s Ranchero Seasoning and ¾ cup water into a pan and place it under the turkey roast
STEP 8: Let it turn and cook on the barbecue. Baste it with the stock and juices periodically to prevent it from becoming dry
STEP 9: Cook until the internal temperature is 165°F (roughly 2 hours and 15 mins).
STEP 10: Pull the turkey roast off your barbecue and let it rest for 10 mins before cutting and serving. Enjoy!
Need a little more help getting ready for Thanksgiving Day? Here are some recipes and tips to try on your holiday:
- Best Thermometers for Cooking Turkey
- 8 Best Turkey Hacks for Thanksgiving Dinner
- Top 15 Thanksgiving Recipes & Tips
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Recipe written by barbecue enthusiast and professional competitor Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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