Smoked Organic Free-range Turkey Recipe
With cranberry compote, chestnut stuffing, sweet potatoes, and gravy
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Ingredients
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Turkey
Cranberry Compote
Chestnut Stuffing
Sweet Potatoes
Gravy
Method
Preparing the Turkey
- 1
Season and Smoke the Turkey
Preheat smoker to 225°F (107°C). Rub the turkey with olive oil, salt, pepper, smoked paprika, thyme, and minced garlic. Place in the smoker and cook until the internal temperature reaches 165°F (74°C), about 4-5 hours.
Making the Cranberry Compote
- 2
Prepare the Compote
In a saucepan, combine cranberries, sugar, orange juice, and cinnamon stick. Cook over medium heat until cranberries burst and mixture thickens, about 15 minutes. Remove from heat and let cool.
Preparing the Chestnut Stuffing
- 3
Make the Stuffing
In a skillet, melt butter and sauté onion and celery until soft. In a large bowl, combine bread cubes, chestnuts, sautéed vegetables, vegetable broth, sage, thyme, salt, and pepper. Mix well and transfer to a baking dish. Bake at 350°F (175°C) for 30-35 minutes.
Cooking the Sweet Potatoes
- 4
Prepare Sweet Potatoes
Boil sweet potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, brown sugar, cinnamon, and salt. Mash until smooth.
Making the Gravy
- 5
Prepare the Gravy
In a saucepan, whisk together drippings and flour over medium heat until combined. Gradually add chicken broth, whisking constantly until smooth. Cook until thickened, about 5-7 minutes. Season with salt and pepper.
