Category Archives: Turkey

Old School Corn Bread Dressing

Corn Bread Derssing
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Old School Corn Bread Dressing

This is a deep south recipe including a scratch-made corn bread recipe. The flavors are perfect for your holiday table and a proven winner!
Prep Time30 minutes
Cook Time1 hour
Course: Holiday, Side Dish
Cuisine: American
Keyword: corn bread dressing, scratch made corn bread, turkey dressing
Servings: 12

Equipment

  • 1 10 Inch Cast Iron Skillet
  • 1 Smoker or Grill

Ingredients

  • 1 batch SuckleBusters Smoked Cornbread Follow recipe on this site
  • 6 each Biscuits, large
  • 32 oz Chicken Stock or Broth Plus, additional as needed
  • 2 each Celery Stalks, chopped
  • 1 each Medium Yellow Onion, chopped
  • 1/2 stick Butter
  • 1 tsp Ground Sage
  • 1 tsp Poultry seasoning
  • 1 tsp Black Pepper to Taste
  • 2 tsp Salt to taste

Instructions

Make Corn Bread

  • Make 1 batch SuckleBusters Corn Bread using SuckleBusters recipe
    SuckleBusters Corn Bread Recipe

Sauté Onion and Celery

  • Chop onions and celery
  • Sauté until translucent on flattop or pan, reserve to baking dish

Assemble Dressing

  • Chop/crumble corn bread and biscuits, add to baking dish
  • Add sage, poultry seasoning, black pepper (to taste) and salt (to taste)
    Add chicken stock to corn bread mixture
  • Add 32 oz Chicken stock, mix until smooth and add more chicken stock until it is moist, but not soupy
  • Add 2 TBSP oil (or bacon grease) to a hot 10 in cast iron skillet and pour in dressing.

Cook

  • Place in a 400-degree smoker or grill (alternatively use oven)
  • Cook for 30 minutes or until golden brown on top

Serve and Enjoy!

  • Happy Thanksgiving!
    Thanksgiving meal served with corn bread dressing.

Video

Peach Glazed Holiday Turkey

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Peach Glazed Turkey

Spatchcocked, Honey-Peach Glazed Smoked Holiday Turkey
Prep Time1 day
Cook Time4 hours
Total Time1 day 4 hours
Course: Main Course
Cuisine: BBQ
Keyword: Spatchcocked, Turkey
Servings: 10 people
Author: SuckleBusters
Cost: $20

Equipment

  • BBQ grill or smoker
  • 5 gallon bucket

Ingredients

  • 15 lb turkey
  • 1 each Area 51 turkey brine kit
  • 1 gallon water
  • 1 bag ice
  • 6 tbsp Honey BBQ rub
  • 1 cup Peach BBQ sauce

Instructions

Thaw and rinse the tukey

  • Frozen turkeys take about 24 hours to thaw at room temperature OR about 48 hours to thaw in the refrigerator
  • Start with a completely thawed turkey
  • Remove all additional internal parts; heart, neck, kidneys, and discard
  • Wash the turkey with cold water, pat dry and set aside

Preparation

  • Open the Area 51 turkey brine kit and add the small packet (herbs) and 4 – 6 cups of water to a large pot
  • Bring the water & herbs to a boil and then remove from heat
  • Add the large packet (seasonings) to the pot and stir until dissolved – about 1 minute
  • Next, add water and/or ice to chill the brine mixture
  • Place the turkey into the brine bag and pour in the mixture
  • Remove excess air, add cool water until the turkey is completely covered, seal the bag
  • Refrigerate in teh brine overnight
    Brine turkey in a 5 gallon bucket

Clean, spatchcock and season the turkey

  • Remove the turkey from the brine mixture, rinse with cold water and pat dry
  • Discard water/ice mixture
  • Place the turkey on a cutting board breast side down
  • Using a large butcher knife, slice down either side of the backbone, through to the inner cavity
  • Remove the backbone and discard it
  • Cut through thick end of the breast bone. This will help the turkey lay flat
  • Spread-out and flatten the turkey, then season the turkey on both sides using the Honey BBQ Rub
    Seasoned and ready for the grill

Cooking

  • Set up the grill to 325 – 350 degrees cooking temperature
  • Place the turkey in the cooking chamber, skin side up
  • Cook turkey until the internal temperature reaches at least 165 degrees in the thick part of each breast
  • Hint: Cooking time varies, but following the directions about, plan for about 3 hours
  • Brush on the Honey BBQ Glaze during the last 30 minutes of cooking

Serve

  • When the turkey reaches 165 degrees internal temperature, Allow the turkey to rest for about 15 – 30 minutes before carving
  • Trim off legs and wings first, then slice breasts diagonally
  • Serve and enjoy!

Video