Festive Smoked Turkey
Preparation Time: 25 minutes
Cooking Time: 3 hours
- 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
- Soak smoking chips in brandy in a non – reactive metal dish for 1 hour.
- To make stuffing, melt butter in frying pan over a medium heat.
- Add leek and spring onions and cook, stirring, for 3 minutes.
- Add bacon and cook for 5 minutes longer.
- Add breadcrumbs, pecans and sage. Cook, stirring, for 5 minutes or until breadcrumbs are crisp.
- Remove from heat, add rice and mix to combine.
- Preheat covered barbecue to medium heat.
- Place dish, with smoking chips in, on barbecue grill. Cover barbecue with lid and heat for 5 – 10 minutes or until liquid is hot.
- Spoon stuffing into body cavity of turkey.
- Secure openings with metal or bamboo skewers.
- Tuck wings under body and tie legs together.
- Thread turkey onto the rotisserie spit and tie it up with string, previously soaked.
- Combine stock and oil and brush over turkey.
- 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.
Recipe from Alfresco Grills