1 whole turkey
1 loaf of white bread, day old
7 bacon slices
2 garlic cloves
6 tbsp butter
3 tbsp honey
3 sprig thyme
1 sprig rosemary
When talking about the classic thanksgiving recipe nothing beats the stuffed turkey. This is our take on the thanksgiving evergreen that will let your guests speechless.
Rip or cut the bread up into dice sized pieces. Peel and dice onion and garlic. Chop up half the bacon leaving slices to cover up the turkey’s cavity.
Clear out the turkey’s cavity, remove any leftover feathers and salt the turkey skin. Place in a baking tray.
Build an indirect zone with the first and fourth burners turned on and the second and third burners turned off. Preheat the indirect zone to 320°F/160°C. You can also prepare the turkey in your oven.
In a pan over medium heat sauté the onion, when translucent add 1/3 of the butter, the garlic and the cut bacon. Fry until browned and then add in the bread and herbs. Season with salt and pepper, it should be a little bit too salty at this stage to help season the turkey.
When the bread starts to develop color transfer everything to a large bowl and mix in the egg.
Stuff the cavity with the mix and seal closed with the remaining bacon slices. Heat the remaining butter and honey in a pot until combined.
Place the turkey in the indirect zone and insert a Meat Probe into the breast. Cook until the breast meat has reached 130°F/55°C.
Turn up the first and fourth burners to maximum flame and continue cooking the turkey until a temperature of 156°F/69°. Baste turkey with the butter honey mix every 10 minutes.
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