Smoked turkey and dressing

For the last ten years or so I’ve smoked my turkey at Thanksgiving. For the last half dozen or so of those years I’ve brined the turkey before I smoked it. Whether you smoke, barbecue, roast, or even deep fry your turkey I think you’ll find that brining will give you a tastier, juicier bird. To brine your turkey you’ll need to start around noon (or earlier) the day before Thanksgiving. Use a large stockpot or bucket large enough to hold the turkey and the brine with enough space left over so you won’t go insane trying to keep the whole shebang from spilling. Here’s what you’ll need for the brine:

1 gallon water
1 cup kosher salt
½ cup brown sugar
¼ cup dried tarragon leaves
12 peppercorns
6 allspice berries

  1. Mix all the ingredients making sure the salt and sugar are thoroughly dissolved.
  2. Place the turkey in the brining pot. Pour the brine over the turkey. Cover the turkey completely with the brine.
  3. Allow the turkey to soak for at least 12 hours in the refrigerator or a cool place that gets no warmer than 40°F.
  4. When ready to roast or smoke, remove the turkey from the brine, pat it dry, and coat it with butter or olive oil.

Smoke the turkey according to the instructions for your smoker. I typically smoke a 15 lb. turkey roughly 12 hours using mesquite, apple, or hickory chips. Use oak only if you want it to taste like a desk.

Before I was married I didn’t realize what a minefield the dressing vs. stuffing controversy was. Dressing is cooked outside the bird (in a dish). Stuffing is cooked inside the bird. I come from a confirmed dressing family. My wife comes from a stuffing family. After all these years we continue to have words about this occasionally. I, as the cook, have the final word and we have dressing at Thanksgiving. However, to keep the peace (and because it’s a good recipe) we always use my wife’s family’s traditional Italian-influenced recipe.

1 lb. hot Italian sausage, removed from skin and crumbled
3 stalks celery, cleaned and sliced crosswise into ¼ inch pieces
1 large onion, chopped
1 large apple, peeled, cored, and cut into ¼ inch dice
12 oz. can black olives, drained
1 stick butter
8 oz. dried bread cubes (may also use a bread stuffing mix like Pepperidge Farm here)
½ pan cornbread
1 tsp. dried thyme leaves
1 tsp. dried sage
1 tsp. summer savory
½ tsp. Hungarian paprika
¼ tsp. freshly ground pepper
2 cups chicken stock
1 egg, beaten

  1. Saute the Italian sausage in a large skillet over moderate heat until it’s thoroughly browned.
  2. Add the butter, onions, and celery and saute until the onions are transparent.
  3. Put the bread cubes into a large bowl.
  4. Crumble the cornbread into the bowl.
  5. Add the herbs and dry seasonings and mix thoroughly.
  6. Add the contents of the skillet to the bowl.
  7. Add the apple, olives, egg, and stock to the dressing and mix gently.
  8. Transfer the dressing to a large greased oven-proof dish and bake, covered, at 350°F for 40 minutes until heated thoroughly.
  9. You might want to brown the top a little if it’s not already browned before serving.

So, here’s our typical Thanksgiving menu:

Raw celery, carrots, radishes, and homemade pickles
Smoked turkey
Dressing
Mashed potatoes and gravy
Cranberry Sauce with Zing
Braised Brussels sprouts and chestnuts
Homemade Parker House rolls
Cranberry bread (made by our friend, Beth)
Homemade pumpkin pie
Pumpkin chiffon pie (if my wife decides to make it)

This menu has so many different flavors that I like a domestic Gewürztraminer (although I’d take an Alsatian one if you forced it on me) with it. A light, young red wine would be good, too.

The dogs have just gone nuts—there’s someone at the door. It’s my fresh chestnuts from Allen Farms.

4 comments… add one
  • d sparks Link

    can’t wait to try this,thanks

  • Linda Colvin Link

    Hi David – Looking for the stuffing recipe and again, could not find…went to my trusty source! Thank you! Love Linda

  • Carol Link

    I have a traeger grill which I will smoke/cook my brined turkey in. Can I put the stuffing inside the turkey , smoke it for a few hours, and then roast it at a higher temperature. Or am I going to poison my family with the stuffing?

  • I can’t honestly recommend smoking a stuffed turkey. It would be taking a risk of salmonella.

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