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Chef Britt shares another Keto-friendly recipe: Stuffed Poblano Peppers! A spicy and meaty mixture gets stuffed in poblano peppers, baked on the Yoder Smokers Pellet Grill, and finished with a cooling sour cream sauce! Check it out!

Keto Stuffed Poblanos

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Yields 6 servings

Ingredients

• 3 Large Poblanos


• 1 # ground turkey (you can substitute ground chicken, beef, or pork, if preferred)


• ⅛ cup Cattleman’s Grill 8-second Ride Carne Asada Seasoning


• 1 cup diced zucchini (you can also substitute any keto-friendly vegetable such as mushroom, kale, carrot, sweet potato, etc)


• 8 oz quesadilla cheese


• ⅓ cup 808 Hatch Valley Flame Roasted Green Chile


• 1 cup sour cream


• ¾ cup cilantro, rough chop

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Instructions

• Prepare your Yoder Smokers YS640s pellet grill by removing the door to the 2-piece diffuser plate. If you are working with a single-piece diffuser, remove the entire diffuser. Also remove the top shelf for ease-of-access, as you will use the cast iron over the firebox. Set the temperature to 400℉ so pellets are constantly feeding into the firebox.


• Place the ground turkey and Cattleman’s Grill Carne Asada Seasoning into your 12-inch Lodge cast iron skillet over the firebox and preheat your skillet. Brown the meat and break up so no large chunks of meat clump together.


• Remove the cooked turkey with a slotted spoon to cool separately.


• Add the diced zucchini to the skillet and brown or cook until slightly softened. Remove and add to meat mixture to cool.


• Replace the door to the diffuser, set up for indirect cooking, and set the temperature to 350℉.


• To mix the filling, add 1 cup of quesadilla cheese and ⅓ cup 505 Hatch Valley Flame Roasted Green Chile to the cooked meat and vegetables.


• Cut your poblanos in half and destem/deseed as needed.


• On a parchment-lined sheet pan, stuff your poblano halves with your meat mixture and cover with additional quesadilla cheese.


• Bake on the YS640s for 35-40 minutes, or until bubbling hot and the cheese begins to brown on the surface.


• While the peppers are baking, create a sauce by blending cilantro and sour cream together until smooth.


• To plate, place a spoonful or two of the cilantro sauce on the bottom of the plate, and place peppers on top of that. Garnish with more cilantro leaves, if preferred.

 

 

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Living in a post-covid world, Chef Britt recreates one of her favorite fair foods: Smoked Turkey Legs. She gets the Yoder Smokers Wichita Loaded Offset fired up and shows you how it's done.

Smoked Turkey legs

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Ingredients

For the brine:

• 1 package Cattleman’s Grill Butcher House Brine


• 5 quarts water


• 1 cup brown sugar


• ¼ cup dales meat seasoning (you can also substitute soy sauce or worcestershire)


• One dozen young turkey legs, or a half dozen large turkey legs

Other optional ingredients:

• Spray Duck Fat


• BBQ rub of choice -here are a few suggestions


• Kim's Gourmet Gluten Free Terriyaki Sauce , or BBQ sauce of choice

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Instructions

To make the brine:

• Combine all ingredients for brine until fully dissolved and place turkey legs into brine completely submerged. Allow them to brine for 6 hours minimum or up to 24 hours.

To set your smoker:

• Set up your Yoder Smokers offset smoker to roll at roughly 275°F using hickory wood.


• Attain this by heating up a chimney full of charcoal,


• For more advice on maintaining heat on your offset, check out the video on fire maintenance

To smoke/finish the turkey legs:

• Before smoking, pat dry (for extra crispy skin dry overnight uncovered in the fridge).


• As an option, spray with duck fat, and coat with BBQ rub of choice. Chef Britt does not use this method in her video, but it is a great way to get extra BBQ flavor.


• Smoke for 2-3 hours, depending on the size of the turkey legs until they reach an internal temperature of 165-170°F. About 10-20 degrees short of the final temperature, glaze the legs with a sauce of your choice (in the video, Chef Britt uses Kim's Gluten-Free Terriyaki Sauce.)


• For that fair festival feel, and as an option, wrap in foil and hold in a warming container (such as a steam table or your smoker that is cooling down) until ready to consume.

 

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Chef Britt shows you a great way to extend your leftover turkey this holiday season with turkey fried rice made on Le Griddle!



BUY all featured flavors and tools for this recipe HERE!

Turkey Fried Rice

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Yield 4 servings

Ingredients

• 3 cups (2 - 8.5 oz packages) of parboiled Jasmine Rice


• Canola Oil, as needed


• 1 small white onion, finely chopped


• 1 zucchini, medium dice


• 2 scallions, sliced thin


• 1 tablespoon minced garlic


• 2 tablespoons, plus more as needed Smoke on Wheels Pork Marinade & Injection


• 2 tablespoons gochujang


• 3 eggs


• 1-2 cups leftover smoked turkey, cubed

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Instructions

Preheat your Le Griddle flattop grill or wok to high heat. Prepare your vegetables and sauce. To create the sauce, combine gochujang and Smoke On Wheels Pork Marinade & Injection.  It's important to have all of your vegetables, sauce and protein ready to cook, because it will call come together in about 8 minutes, with constant interaction on the grill.

Season your grill with a little canola oil and sop up any extra oil with a paper towel. Break up your rice in the package before placing it all on to the flattop grill. While continuously stirring and tossing the rice, cook until it is pale brown and lightly toasted.

Next to the rice, put about a tablespoon of canola oil on the griddle and place your vegetables on to stir-fry. Cook until onions begin to sweat and add your gochujang sauce to the vegetables and rice. Stir rice and toss in vegetables to combine.

In a separate part of the griddle, put a little more oil down and crack the eggs over the oil. Quickly scramble the egg and break it up into small bits. Toss the egg and the rice mixture together.

Place cubed turkey onto the griddle until just heated through, adding a splash of Smoke On Wheels Pork Marinade & Injections as needed. Add heated turkey into your rice mixture. Serve immediately.

You might also enjoy: Quesadilla Burger

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Purchase the Smoked BBQ Turkey Kit!

Whether you're preparing for a Thanksgiving feast or a summertime cook-out, this Apple Smoked Barbecue Turkey is just what you need! First brined in the fantastic new Cattleman's Grill Butcher House Brine with apple cider, then injected with apple infused butter, smoked over charcoal and apple wood in the Kamado Joe and served with a Cran-Apple BBQ Sauce. It's juicy, smokey and packed full of flavor!

Apple Smoked Barbecue Turkey

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About 8 servings

Ingredients

• 1 (15 lb) turkey


• 1 lb Cattleman’s Grill Butcher House All Purpose Brine


• 2 1/2 quarts cold water


• 2 1/2 quarts apple cider


• R Butts R Smokin’ Cherry Habanero Seasoning


• Cornhusker Kitchen Spray Duck Fat

For the injection:

• 1/2 cup unsalted butter, melted


• 1/4 cup apple cider


• 2 tsp R Butts R Smokin’ Cherry Habanero Seasoning

For the Cran-Apple BBQ Sauce:

• 2 cups cranberries


• 1 cup Firebug Mild Grillin' Sauce


• 1 cup apple cider


• 1/2 cup maple syrup

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Instructions

Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other. Release the skin of the turkey from the flesh, leaving it attached at the edges, but exposing the meat for seasoning.

To prepare the brine, combine the 2 1/2 quarts each of apple cider and water in a 22 quart Briner Bucket. Add 1 lb Cattleman’s Grill Butcher House All Purpose Brine. Whisk well to dissolve the brine. Add the turkey to the brine. Lock the Briner Bucket’s plastic plate in place to keep the bird submerged. Transfer to bucket to the refrigerator. Brine the turkey for one hour for every pound of the turkey’s weight.

Remove from the turkey from the brine. Pat dry with paper towels. Place on a wire rack over a sheet pan.

Combine the ingredients for the injection. Mix well. Load the injection into a pistol grip style injector. Inject the breasts, first. Then inject the thighs and wings, until the injection liquid is gone.

Season the turkey modestly with the R Butts R Smokin’ Cherry Habanero Seasoning, only under the skin and on the flesh of the bird. Return the turkey (on the sire rack) to the refrigerator and let the skin dry out for 24-48 hours.

Stabilize your Kamado Joe Classic III Ceramic Grill at 300ºF, set up for smoking. Add two large chunks of Cattleman’s Grill Competition Smoking Apple Wood Chunks.

Spray the surface of the turkey with the Cornhusker Kitchen Spray Duck Fat, to act as a binder for the seasoning. Season the backside and skin of the turkey generously with R Butts R Smokin’ Cherry Habanero Seasoning. Transfer the to the grill. Place the bird directly on the grill grates, set at the highest setting of the Divide and Conquer System.

Smoke the turkey until the internal temperature reaches 155ºF-160ºF in the breasts. The temperature of the thighs/legs should be over 170ºF.

You might also enjoy: Smoked Holiday Turkey

While the turkey is cooking, prepare the Cran-Apple BBQ Sauce. Combine all ingredients in a Lodge 10” Cast Iron Skillet. Bring to a simmer. Cook until the cranberries are tender and their skins have burst open, about 10 minutes. Remove from the heat. Blend the sauce with an immersion blender until smooth. Store in the refrigerator for up to one week.

Remove the turkey from the grill. Cover loosely with foil. Rest at least 15 minutes before serving/carving. Serve the Apple Smoked Barbecue Turkey with the Cran-Apple BBQ Sauce on the side.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for his Smoked Holiday Turkey. The recipe features classic holiday flavors like apple, sage and garlic, as well as a touch of smoke from the grill and a modern seasoning technique that you may have never imagined!

Purchase the Classic Holiday Turkey Kit

Purchase All Featured Products

Smoked Holiday Turkey

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About 8 servings

Ingredients

• 1 (15 lb) whole turkey


• Sweetwater Spice Classic Holiday Turkey Bath


• Cattleman’s Grill Ranchero Seasoning

For the mayo slather:

• 1 cup Duke’s mayonnaise


• 1 tbsp fresh sage, minced


• 1 tbsp Cattleman’s Grill Ranchero Seasoning


• 1 tsp garlic, minced

For the bed of vegetables:

• 1 lb Yellow onion, large dice


• 1 lb Baby red potatoes


• 1 lb Butternut squash, large dice


• 8 oz carrots, large dice


• 8 oz turnips, medium dice


• 8 oz parsnips, large dice


• 4 oz celery, large dice


• 4 cloves garlic


• 4 sprigs thyme


• 4 sprigs rosemary


• 3 tbsp Saica Extra Virgin Olive Oil


• 1 tbsp Noble Saltworks Hickory Smoked Salt


• Fresh ground black pepper

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Instructions

Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with kitchen shears, from one opening of the cavity to the other. Release the skin of the turkey from the flesh, leaving it attached at the edges, but exposing the meat for seasoning.

Place the spatchcocked turkey in a large Briner Bucket. Pour the Sweetwater Spice Classic Holiday Turkey Bath over the bird along with two cups water. Dissolve the kosher salt into one quart of cold water. Pour the mixture over the turkey. Add up to one gallon of water to the bucket to cover the turkey. Lock the brining plate in place to keep the bird submerged. Refrigerate the turkey in the brine, one pound per hour.

Remove the turkey from the brine. Pat the bird dry with paper towels. Place on a sheet pan and place in the refrigerator to dry out the skin. Let rest for at least two hours.

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for indirect grilling/smoking.

Combine all ingredients for the mayo slather in a food processor and process until well distributed and broken down.

Pull back the skin from the turkey and season the flesh of the bird with Cattleman’s Grill Ranchero Seasoning. Pull the skin back in place.

Combine all vegetables in a bowl. Coat with the olive oil. Season with the smoked salt and black pepper. Toss well to coat and transfer to a half sized sheet pan. Spread out evenly and nestle the herbs into the diced vegetables.

Place the turkey on the bed of vegetables. Slather the surface of the turkey with the mayo mixture. Spread evenly.

Place the pan with the root vegetables and turkey on the main cooking grate inside the grill. Smoke at 275ºF until the internal temperature reaches 135ºF, about two and a half hours.

Increase the temperature of the grill to 425ºF. Continue cooking until the internal temperature reaches 155ºF in the breasts, 175ºF in the thighs, about 45 minutes. Remove from the grill. Rest the Smoked Holiday Turkey for at least 15 minutes before slicing.

Strain off the liquid from the pan. Reserve those drippings to add to your gravy, or for soaking the sliced turkey meat.

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Elevate your holiday meal with the Bacon Wrapped Turkey Roulade! Stuffed with Swiss cheese and mushrooms, wrapped in bacon and roasted on the Yoder Smokers YS640s Pellet Grill, this alternative turkey entree is sure to impress!



Check out ATBBQ Turkey Kits, curated by Chef Tom HERE! 

BUY all featured flavors and tools for this recipe HERE!

Bacon Wrapped Turkey Roulade

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8 servings

Ingredients

• 2 boneless skinless turkey breasts, tenderloin attached


• 1 cup Sweetwater Spice Lemon Thyme Turkey Bath


• 1/4 cup Noble Saltworks Hickory Smoked Salt


• 1/2 gallon cold water


• 8 oz mushrooms (cremini, shiitake, oyster)


• 3/4 cup yellow onion, diced


• 2 cloves garlic, crushed


• 2 tbsp unsalted butter


• 2 tsp Cattleman’s Grill Ranchero Seasoning


• 2 tbsp parsley, minced


• 2 tbsp parmesan cheese, fine grated


• 8 slices Swiss cheese


• 16 slices bacon


• Cattleman’s Grill Ranchero Seasoning

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Instructions

Butterfly the turkey breasts open, so they are nearly the same thickness all the way across. Place in a baking dish deep enough to submerge the turkey in brine.

Combine the 1 cup Sweetwater Spice Lemon Thyme Turkey Bath, 1/4 cup Noble Saltworks Hickory Smoked Salt and 1/2 gallon cold water. Mix well. Pour the brine mixture over the turkey to submerge. Transfer to the refrigerator and let sit for one hour.

While the breasts are brining, make the mushroom duxelles. Place the mushrooms, onions and garlic in a food processor. Pulse until the mixture is broken down into small pieces, just smaller than pea sized. Melt the butter in a Lodge 10” Cast Iron Skillet over medium heat. Add the mushroom mixture. Add the 2 teaspoons Cattleman’s Grill Ranchero Seasoning and stir. Cook until nearly all moisture is cooked out (about 10-15 minutes), stirring and scraping the bottom occasionally to prevent scorching. Transfer the mixture to a small mixing bowl. Add the parsley and parmesan. Mix well. Taste and adjust seasoning, as needed. Set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling.

Remove the breasts from the brine and dab with towels to remove the excess liquid from all surfaces. Strain the brining liquid to catch the solids. Reserve the solids. Discard the liquid.

Place the breasts on a cutting board. They should be laying butterflied side up, with what was the skin side in contact with the cutting board. Cover with a sheet of plastic (a zip top bag works well). Using a meat mallet, pound the breasts to an even thickness of about 3/4”. Remove the plastic.

Divide the solids reserved from the brine between the two breasts and rub across the exposed surface. Spread out four slices of Swiss cheese on top of each of the breasts. Divide the mushroom duxelles evenly between the two breasts. Spread over the cheese. Starting at the tenderloin end, roll the breasts tightly into a roulade shape.

You might also enjoy: Turkey Stock from Scratch

Assemble two bacon weaves. Each weave should have 4 slices running in either direction. Leave some space in between each slice to the bacon to be distributed evenly. Season the turkey roulades on the outside surface with the Cattleman’s Grill Ranchero Seasoning. Place the roulade seam side up on the bacon weave. Wrap the weave around the roulade and pin the bacon in place on each end.

Place each Bacon Wrapped Turkey Roulade on the second shelf of the grill and cook until the internal temperature reaches 155ºF in the center of the roulade, about 90 minutes. Remove from the grill and rest 10 minutes before slicing.

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Looking for a new technique for cooking your holiday turkey? This Rotisserie Holiday Turkey, cooked over a charcoal fire in the Kamado Joe, has fantastic flavor and is incredibly juicy!

Rotisserie Holiday Turkey Recipe

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Ingredients

• 2 (10 lb) whole turkeys


• 1 bottle Sweetwater Spice Lemon Thyme Turkey Bath


• 1/2 cup kosher salt


• Cattleman’s Grill Ranchero Seasoning


• 1/2 oz fresh thyme, divided


• 1/2 oz fresh rosemary, divided


• 1/2 oz fresh sage, divided

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Instructions

Mix the Sweetwater Spice Lemon Thyme Turkey Bath with one gallon of water. Rinse the bottle out and add the additional brine. Add the kosher salt and whisk to dissolve. Place the turkeys in a 22 quart Briner Bucket. Cover with the brine. Lock the plate in place to keep the birds submerged. Transfer to the refrigerator and soak for 1 hour per pound.

Remove the turkeys from the brine. Dab excess moisture from the surface with a paper towel. Pull back the skin from the edges of the breasts. Season just under the edges of the skin, inside the cavity and on top of the skin with the Cattleman’s Grill Ranchero Seasoning.

Put together bundles of the fresh sage, rosemary and thyme. Place inside the cavity, and under the skin, between the legs and breasts.

Truss the turkeys with kitchen twine, tying the legs together, pulling them into the cavity and around the wings, to hold them close to the breasts.

Build a small hot fire in the back half of the Kamado Joe Big Joe II Ceramic Grill. Stabilize the temperature at 300ºF. Set up the JoeTisserie attachment. Place a couple of fish sized chunks of Cattleman’s Grill Apple Chunks on the hot coals, to add additional smoke.

Slide the turkeys on the spit rod. Secure with the forks. Transfer the spit to the Big Joe and slide into place on the JoeTisserie.

You might also enjoy: Barbecue Smoked Turkey

Smoke/roast the turkeys, checking on them once they’ve settled on the spit rod, and adjust the forks as necessary to keep the weight evenly distributed. Continue cooking until the internal temperature reaches 160ºF in the breasts, 170ºF in the thighs, about 3 hours.

Remove the turkeys from the grill, and rest about 20-30 minutes. Remove the fresh herb bundles before carving.

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You might think turkey stock is limited in uses, made only as a base for gravy, or saved for the traditional Thanksgiving leftovers “go-to” meal – turkey noodle soup.



Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.

Turkey Stock from Scratch

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Ingredients

• 1 turkey neck


• 1 turkey back bone


• 1 large yellow onion, diced


• 2 carrots, diced


• 2 stalks celery, diced


• 1 bunch parsley stems


• 4 sprigs thyme


• 1 bay leaf


• 2 tbsp black peppercorns

Instructions

Cut the backbone into three pieces. Preheat a stock pot over high heat. Put a couple of tablespoons of oil in the stockpot. Sear the neck and backbone pieces in the hot oil, turning until browned on all sides. Remove from the pot. Add the onion, carrots, and celery.

Cook until all the fond, browned bits on the bottom of the pot are released from the pot. Add the neck and backbone back to the pot, along with the remaining ingredients. Cover with one gallon of cold water. Bring to a gentle simmer.

Cook until reduced by half. On a low enough heat setting, this can be done overnight.

Strain the stock with a cheesecloth-lined strainer into a bowl or other container.

Discard the solids. Let the stock cool then remove the fat from the surface.

Do this the night before your dinner and it will make your house smell wonderful.

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Add a touch of barbecue to your holiday dinners with this chile brined, butter injected, spatchcock turkey, smoked on the Yoder Smokers YS640 Pellet Grill. Barbecue Smoked Turkey is sure to be a hit this holiday season!

Barbecue Smoked Turkey

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Ingredients

• 1 (10-12 lb) whole turkey

Brine:

• Sweetwater Spice Smoked Apple Spice Brine Concentrate

Injection:

• 1 cup unsalted butter, melted


• 2 sprigs fresh rosemary


• 3 sprigs fresh thyme


• 1 sprig fresh sage


• 2 cloves garlic, crushed


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste

Rub:

• 1/3 cup Noble Saltworks Hickory Smoked Flaked Finishing Salt


• 1/3 cup coarse black pepper


• 1/3 cup R Butts R Smokin’ Butt Kickin’ Chicken

Sauce:

• 1 cup cranberry juice


• 1/4 cup House of Q Sugar & Spice BBQ Sauce

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Instructions

Spatchcock the turkey. To take the backbone out, place the bird breast side down. Cut along both sides of the backbone with poultry shears, from one opening of the cavity to the other. Make a cut in the center of the breastbone (cavity side). Flip the turkey over and press down on the breasts to flatten.

Place the turkey in a 22 quart Briner Bucket. Add the Sweetwater Spice Smoked Apple Spice Brine Concentrate brine concentrate and add water, according to the instructions, to cover the bird completely. Brine in the refrigerator 1 hour per pound, or overnight.

Remove the turkey from the brine. Place on a sheet pan or in a foil pan. Remove excess liquid from the surface with a paper towel.

To prepare the injection, combine the butter, fresh herbs and garlic in a Lodge 8” Cast Iron Skillet. Bring to a gentle simmer. Simmer for about 10 minutes to infuse the flavors. Remove from the heat. Strain the butter into an Marinade Injection Shaker. Taste and season with the smoked salt, to taste.

Mix the rub ingredients together. Season the turkey over the skin and on all surfaces. Transfer the bird to a foil lined sheet pan, skin side up.

When the butter has cooled to room temperature, fill a marinade injector with the butter, and inject the butter into the turkey, starting with the breasts, then the thighs and legs.

Preheat the Yoder Smokers YS640 Pellet Grill to 300ºF, set up for smoking. Fill an A-MAZE-N Tube Smoker with cherry pellets and place on the bottom left side of the grill grates. Light the end with a torch. Blow out the flame and let the pellets smoke.

You might also enjoy: Leftover Thanksgiving Turkey Sandwich

Place the sheet pan and turkey on the second shelf of the grill and smoke until the internal temperature reaches 160ºF in the breasts, about 2 hours. Remove from the grill, tent with foil and rest 20 minutes before serving.

To make the sauce, place the cranberry juice in a Lodge 8” Cast Iron Skillet over medium high heat and reduce down to 1/4 cup. Turn the heat off. Whisk in the House of Q Sugar & Spice BBQ Sauce.

Serve the Barbecue Smoked Turkey with the cranberry barbecue sauce on the side, for dipping.

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Chef Tom takes a little inspiration from the hit 1990s sitcom Friends and cooks up a leftover turkey sandwich so good that you'll want to make a turkey dedicated to it.

Leftover Thanksgiving Turkey Sandwich Recipe

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Ingredients

• 1 Italian bread boule


• Leftover Turkey, dark and white meat


• Savory Sausage Stuffing


• Mayonnaise


• Soft Brie Cheese


• Turkey Gravy (recipe below)


• Cranberry-Orange Relish (recipe below)


• Unsalted Butter, as needed

For the Cranberry-Orange Relish:

• 4 oz sugar


• 1/4 cup water


• 2 tbsp fresh squeezed orange juice


• 6 oz fresh cranberries


• 1 cinnamon stick


• segments of 1 orange


• 1 tbsp orange liquor


• 1 tbsp orange zest


• 1 tsp red wine vinegar

For the Turkey Gravy:

• 1/4 cup butter


• 1/4 cup AP flour


• 2 cups turkey stock and turkey pan drippings


• black pepper and salt, as needed

Instructions

To make the Cranberry-Orange Relish, Combine the sugar, orange juice and water in a Lodge 8” cast iron skillet. Bring to a boil. Add the cranberries and cinnamon stick and simmer until the berries begin to burst and break down, about 5-10 minutes. Add the orange liquor, zest, segments and vinegar. Simmer another 2-5 minutes, until mixture is thickened. Remove from the heat. Remove and discard the cinnamon stick. Transfer to a bowl and chill.

To make the gravy, melt the butter in the Lodge 8” cast iron skillet, over medium heat. Add the flour and whisk constantly until lightly toasted and fragrant. Slowly whisk in the turkey stock/drippings. Season with black pepper and salt, as needed.

Preheat your Yoder Smokers YS640 pellet grill to 350ºF, set up for direct and indirect grilling, with a Weber cast iron griddle in place on the firebox side of the grill.

Assemble the sandwich. You’ll need 3 slices of bread. Spread the first slice with mayonnaise. Top with a layer of savory sausage stuffing. Top that with warmed leftover dark meat. Take the second slice of bread and dunk it in the gravy. Place the gravy soaked slice of bread over the dark meat. Top the moist maker with warmed leftover white turkey meat. Then, the cranberry-orange relish, and finally the last slice of bread, spread with creamy brie cheese.

Place a couple of tablespoons of butter on the hot Weber cast iron griddle to melt. Toast the sandwich on both sides until browned.