Stuffed Turkey

Cooking Instructions

Rinse the bird with cold running water and pat dry with paper towels. Set aside.

To prepare the stuffing, brown the sausage meat, breaking it up finely. Remove from heat to cool. Combine the remaining ingredients in a large bowl with the sausage meat. Fill the cavity of the bird only three-quarters full as the dressing will expand. Close both openings with small skewers. Fold wings close to the body and tie or skewer. Tie the legs together tightly. Insert the spit rod through the center of the cavity, balancing carefully and secure with holding forks.

Place on the rotisserie, with a drip pan underneath, over low indirect heat, allowing approximately 20 minutes cooking time per pound. Baste occasionally with the pan drippings or some vegetable oil. Turkey is done when the drumstick moves easily and comes away from the turkey or the meat thermometer registers 190F (90C). Let rest 10 minutes before carving.

Wine Pairing(s)

Martin Ray Pinot Noir 'Santa Barbara'

Monchiero Barbera d'Alba

Pedroncelli 'Frank Johnson' Pinot Noir

Cheyanna Zinfandel

Clos du Val Cabernet Sauvignon Reserve

Talus Zinfandel

Prunotto Barbaresco

Bieler Gott Scommes 'The Show'

Syan Cabernet Sauvignon

Handley Pinot Noir 'Anderson'