– Put a large plastic bag in a standard bucket.
– Place Turkey in bag.
– To Brine Turkey to make it plump, moist, and tender like chicken, mix a ratio of 1/3 cup MOIST MEAT BOMB powder with 3 cups water and pour into the Turkey bag sitting in a bucket, do this several times until the Turkey or Chicken is completely covered in an upright bag or submerged in a container.
– Squeeze out air and tie bag off with a rubber band. The Bird should be totally submerged.
– Put bucket in Fridge overnight to brine. 12-24hrs max. 24hrs is best.
– Make 2 kgs Stuffing of your choice, or follow our recipe:-
– Fry ½ kg Pork Mince, ½ kg Chicken Mince, onions, garlic, Cracked Pepper, and 80g AMERICAN PORK SPICE.
– Cool the mince, then hand mix it with a box of supermarket Seasoned Stuffing and enough water to make it moist but not too wet. Optionally add dry Cranberries or dried fruits.
– Cover the bowl of sausage stuffing and put in fridge to wait for the Turkey to brine.
Next day
– Take Turkey out of briner bag bucket & stuff with the sausage stuffing.
– Push all the 2kgs of stuffing in, the bird should bloat out and get bigger.
No need to close the turkey holes up, the packed stuffing won’t get out.
– Microwave melt some Butter and brush the bird all over.
– Shake a semi sweet seasoning like our BOURBON BBQ RUB or savoury FREAKING CHICKEN RUB all over.
– Use non slip Skewers to pin legs and wings to body.
– For extra smoke flavour use a Smoker Tube or Maze with 100% HICKORY HARDWOOD or CHARCOAL PELLETS.
– Smoke 4 hrs at 120C/250F, then about 1hr at 135C/275F, till internal meat temp hits 80C. I took the Chooks out at 74C/165F internal meat temp at 4hr mark, then smoked the Turkey hotter for 1 more hr till it reached 80C/250F.
– Turn off smoker, or move Turkey into cold house oven to rest uncovered for 30 mins. If you tinfoil cover it, it will keep cooking and increase in internal meat temperature.
Resting it allows juices to redistribute, and the meat fibres to loosen up and relax. Then eat it and enjoy this masterpiece! Pour some gravy over your plate of Turkey slices and Stuffing, then your meal is complete.
