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BAR-B-QUE TURKEY: Cut the wings from a 12 to 15 Lb. turkey leaving enough skin to close the
wing holes. Pressure cook the wings, neck & giblets in 8 cups of water, 2 Tsp. of poultry
seasoning & 1 Tbs. of Santa Maria BBQ Salt until tender – about 20 minutes. Cool, remove
skin & bones, coarse grind and return to broth. Mix well and save half for gravy stock &
half for stuffing. Crumble ½ Lb. of hot sausage into a hot skillet and, when browned, add
5 large diced stalks of celery, 2 medium diced onions, and 2 tsp. of poultry seasoning & 1
Tbs. of Santa Maria BBQ Salt. When celery & onions are medium soft, add giblet stock and
mix with equal parts of bread & cornbread stuffing mix (Available at any market).
Stuff breast & tail cavities, place aluminum foil between stuffing & skin and sew cavities
closed. Skewer from tail through breast. Using plenty of heavy cotton string, tie the
bird firmly to the skewer, from end to end & every inch around. Rub turkey with butter, Add
Santa Maria BBQ Salt liberally and rotisserie over medium coals until dark golden brown – 60
to 70 minutes. Start basting with BAR-B-QUE SAUCE FOR POULTRY for an additional 40 to 50
minutes. Place the turkey in a roasting pan, remove string & skewer, cut leg skin, push
legs away from body and place in a 325° oven for 20 minutes. Remove the turkey for carving,
add gravy stock & thickening to the juice in the roasting pan, season to taste and stir
until thickened.
Lo! Barbecued turkey with stuffing & gravy.
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