Festive Smoked Turkey

 

 

Ingredients

• 1 cup smoking chips
• 1/2 cup brandy
• 6 lb turkey, neck and giblets removed, trimmed of excess fat
• 1/2 cup chicken stock
• 2 Tbsp vegetable oil
• 2 oz butter
• 1 leek, thinly sliced
• 4 spring onions, chopped
• 3 strips bacon
• 1 cup breadcrumbs, made from stale bread
• 2 oz. pecans, chopped
• 2 Tbsp chopped fresh sage or 1 tsp dried sage
• 2 cups rice, cooked

Directions

1. Soak smoking chips in brandy in a non – reactive metal dish for 1 hour.
2. To make stuffing, melt butter in frying pan over a medium heat.
3. Add leek and spring onions and cook, stirring, for 3 minutes.
4. Add bacon and cook for 5 minutes longer.
5. Add breadcrumbs, pecans and sage. Cook, stirring, for 5 minutes or until breadcrumbs are crisp.
6. Remove from heat, add rice and mix to combine.
7. Preheat covered barbecue to medium heat.
8. Place dish, with smoking chips in, on barbecue grill. Cover barbecue with lid and heat for 5 – 10 minutes or until liquid is hot.
9. Spoon stuffing into body cavity of turkey.
10. Secure openings with metal or bamboo skewers.
11. Tuck wings under body and tie legs together.
12. Thread turkey onto the rotisserie spit and tie it up with string, previously soaked.
13. Combine stock and oil and brush over turkey.
14. Place rotisserie spit over barbecue, cover barbecue with lid and smoke, basting turkey frequently and adding brandy to dish if necessary, for 2 1/2 to 3 hours or until cooked.