Sunday, December 2, 2007

Smoked Turkey with a Side of Sausage

This is one for the barbecue. I make in this the Stone Pony , my home made stone oven, but you can make it in any grill that has a rotisserie.

  • A quality barbecue grill with electric rotisserie.
  • A rotisserie basket attachment. You can find this in the second most popular home improvement store (AKA not a depot).
  • A good sharp knife.
  • A fork.


  • 1 hotel style turkey breast, or a small turkey.
  • 2 tbsp Dry oregano.
  • 2 tbsp Coarse Sea Salt
  • 3 tbsp Hungarian paprika
  • 1 tsp ground cumin
  • 12 cloves garlic,chopped
  • 4 cloves garlic, cut into spikes
  • 2 Packs Italian Sausage (optional, but required if you are a real man)


  1. De-bone the turkey breast by removing the rib cage from the meat.
  2. Rub the turkey meat with salt and rinse with cold water, pat dry with a paper towel.
  3. pat the turkey meat with salt and chopped garlic
  4. poke the turkey with a knife and insert spiked garlic
  5. mix oragano, paprica, salt and cumin in a bowl. You can use this dry rub for any barbecue meat.
  6. rub entire turkey breast with the dry rub, let stand for at least 2 hours, or overnight in the fridge.
  7. Stuff the turkey meat tightly surrounded by the optional (though manly) Italian sausage into the rotisserie basket.
  8. Using the rotisserie, grill the meat for at least 2 hours on low heat with the cover over the grill. When the food is done, the color will match these pictures.

I usually grill with apple wood. If you are using a gas or charcoal grill you can throw in some moist or green apple wood chunks to give a smoke flavor.

One turkey breast makes enough meat for a week's worth of lunch sandwitches for a family of four. The sausages are usually consumed on the spot by Lizabetti, who always seems to have room for sausage, even when she is too full to finish her salad.

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