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Gourmet Turkey
Recipe By : Frank & Shelly Johnson
1 each 14-inch Dutch oven
1 each 10 to 12 pound turkey (de-boned) -- ask butcher
1 cube butter
3 Tablespoons basil
2 1/2 Tablespoons thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 cups dressing cubes
1 pound sausage
1/2 teaspoon sage
1 can Swanson's chicken broth 14 1/2 ounce -- can
1 1/16 ounce package slices ham
1/2 teaspoon black pepper
2 pounds cheddar cheese -- grated
1 teaspoon paprika
3 Tablespoons oil
string
9 each wooden skewer sticks
Lay turkey out on working surface meat side up, skin next to the working surface. Take 1/2 cube of butter, rub meat side of turkey till covered. Sprinkle in order given: basil, thyme, garlic powder, onion powder. Place slices of ham on top of seasonings on the turkey. Cover with a clean cloth. Brown 1 lb. of sausage in Dutch oven, drain grease into a clean broth. Mix all together. Remove cloth covering from turkey, layer dressing on top of ham slices. Sprinkle black pepper over sausage stuffing. Sprinkle grated cheese over sausage stuffing.
Pull sides up and bring together to meet in the center. Overlap on side over the other and hold together with wooden skewer sticks. Tie leg and wing areas securely with string. Also lace string crisscross around the skewers forming 2 small X's over breast. Wrap string around turkey horizontally, midway from center of turkey to wings. Wrap once more vertically, end to end.
Rub with 2 Tablespoons of butter, sprinkle with the paprika. Place overlapped side down into the oil in a 14" Dutch oven.
Place over coals. 10-12 underneath and bout 14 on the lid. Baste with remaining butter, during the 2 1/2 hours of cooking. Take out of oven and let sit on a rack for 30 minutes, remove skewers and string before slicing.
May make gravy from drippings in the Dutch oven with the sausage drippings and remaining chicken broth. Add flour to thicken and water as needed. And season with black pepper. Serve the turkey drizzled with the gravy.
Phil Haws
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