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Thanksgiving Hickory Smoked Turkey
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Prepared Whole Smoked Turkey / 1 (8 lb.) Hickory Smoked Turkey
Our Hickory Smoked Turkey has been cured and smoked by expert smoke masters so you know you're getting the best! This is a classic favorite for your
Thanksgiving or Sunday feast.
Smoked Turkey |
Smoked Turkey & Ham Combo Dinner - Details
Our turkey and ham combo is a gift that anyone would appreciate! This boneless
turkey breast is honey cured, with a natural smoked flavor. And our trimmed,
boneless ham is cured and hickory smoked for a sweet savory flavor you'll love! |
1 (10 lb.) Whole Basted Turkey / Gourmet Prepared Whole Turkey Dinner
(4 lb.) BONELESS SMOKED TURKEY BREAST 3.5-4.5LB
Here is a very easy turkey recipe for those who like to prepare their meal from
scratch.
Maple-Roasted Turkey with Sage, Smoked Bacon, and
Cornbread Stuffing
Preparation Time: 40 minutes
Cooking Time: 3 hours 30 minutes
12 servings
1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
2 large onions, finely chopped
1 loaf cornbread, cubed (about 6 cups)
1 large egg, lightly beaten
1/2 cup heavy cream
3 cups chicken stock
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced
Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until
the sage is well incorporated and the butter has flecks of green in it; season
with salt and pepper.
In a sauté pan, melt 4 tablespoons of the sage butter, add the onions, cook and
stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread
in a large mixing bowl and scrape the sautéed onion mixture on top. Add the egg,
heavy cream, and just enough chicken stock to moisten the stuffing without
making it soggy (about 1/2 cup.) Toss well to combine, season with salt and
pepper.
Remove the neck and gizzards from the inside of the turkey and discard. Rinse
the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity
and skin liberally with salt and pepper. Using your fingers, gently lift the
skin from the breast and legs, and slip pieces of the sage butter underneath;
massaging it in as you go. Fill the bird with the cornbread stuffing without
packing too tightly; cook the remaining stuffing separately in a buttered baking
dish. Truss the turkey; place it on a rack in a large roasting pan, and put into
the oven.
Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water
to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The
turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If
the legs or breast brown too quickly, cover with foil.
About 2 hours into cooking, shingle the strips of bacon oven the turkey breast
to cover; continue to roast and baste for another hour or so. The turkey is done
when an instant-read thermometer inserted into the meatiest part of the thigh
registers 170 degrees F (the thigh juices will also run clear when pricked with
a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes
before carving, so the juices can settle back into the meat.
Skim off the excess fat from the pan drippings with a spoon and place the
roasting pan over 2 burners set on medium-high heat. Using a wooden spoon,
scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings,
stirring as it thickens to prevent lumps. Add the remaining chicken stock and
bring to a simmer; season with salt and pepper and hit it with a squeeze of
lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to
remove any particles. Serve the gravy with the maple-roasted turkey and
cornbread stuffing.
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