Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing

Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing for friends from Texas wanted a special Thanksgiving dinner without it being the same old same old. So, in their honor we gave our turkey dinner with a bit of southwestern zing. We smoked our spatchcocked beauty for 6 hours and Patti made an easy, but different stuffing with store bought jalapeno cheese bread. We are truly Blessed with friends that make Ken’s favorite jalapeno jam making a simple, but zippy turkey glaze. Southwestern Jalapeno Glazed Turkey with Jalapeno Cheese Bread Stuffing, thanks Cliff & Katie. We miss you.

We thought we would do a peach pecan smoked Spatchcock Turkey with a Jalapeno Glaze. What is Spatchcock?  “Spatchcock: to cut poultry along the spine and spread the halves apart, for more even cooking when grilled. “

Very easy to do and will be some of the best turkey you’ll ever eat.

From Wikipedia, the free encyclopedia:

Spatchcock Turkey

Spatchcock, otherwise known as “spattlecock” is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.^[1] The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “Spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

See Video How To Spatchcock a Chicken; (Same way)
http://datenightdoins.com/how-to-spatchcock-a-chicken/

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Prep Time: 15 minutes
Cook Time: 6 hours @ 225 degrees (107c)
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Peach Pecan

Ingredients: Southwestern Jalapeno Turkey with Jalapeno Cheese Bread Stuffing

• 1 13lb. turkey, spatchcocked
• Chef of the Future Southwestern Seasoning Rub, to taste
• 6oz. jar jalapeno jam or jelly
  

Ingredients: Jalapeno Cheese Bread Stuffing

• 24ozs. jalapeno cheese bread, cut into small cubes
• 12 Tablespoons butter, melted
• 1 cup red onion, chopped
• 1 cup green onion, chopped
• 3 cups celery, sliced thin
• ¼ cup fresh minced garlic
• 4 eggs, beaten
• 4 cups chicken stock
• 2 Tablespoons rubbed sage
• 3 Tablespoons Green Mountain Grills Poultry Seasoning Blend

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Directions: Southwestern Jalapeno Turkey with Jalapeno Cheese Bread Stuffing

Spatchcock your turkey and season generously on both sides with Chef of the Future Southwestern Seasoning & Rub. Preheat your grill grates to around 400 degrees (205c) and place you bird skin side down and sear it for about 5 minutes, then flip it over to insides down. Turn the grill down to 225 degrees (107c) and smoke it for about 6 hours. This will vary a bit by the size of your turkey. As it starts to darken in color you can tent it in foil if you like, I did after 4 hours. The last 30 minutes of cooking give it a good coating with your glaze.

U.S.D.A. safe is 165 degrees (74c); I like to go to around 170 to 180 degrees because the way the meat will flake apart. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 Directions:Jalapeno Cheese Bread Stuffing

Add in a large cast iron Dutch oven melted butter with celery, onions and garlic. Sauté until veggies are soft. Then, mix veggies with bread cubes, seasonings, eggs and stock a large bowl.

Add to Dutch oven, mixing well and put on the grill with the turkey for 3 hours uncovered.

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

How to Spatchcock Your Turkey

Cut Down Both Sides of the Backbone

Remove the Backbone

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Cut the Membrane

Flatten Out

Season Both Sides

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Sear On The Grill Grate Breast Side Down

Flip it Over and Smoke it for 6 Hours

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Ingredients for the Jalapeno Cheese Bread Stuffing

In The Smoke

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

After 4 Hours I Foiled the Turkey

Time to Add The Glaze

Southwestern Jalapeno Glazed Turkey

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

Jalapeno Cheese Bread Stuffing

Let’s Eat!!!

Southwestern Jalapeno Glazed Turkey
with Jalapeno Cheese Bread Stuffing
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Grill Grates
http://www.grillgrate.com/

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

Pacific Pellet Gourmet BBQ
http://www.pacificpelletbbq.com/

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