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Spicy Stuffed Roast Turkey

Prep Time1 hour 30 minutes
Cook Time5 hours
Total Time6 hours 30 minutes

Ingredients

  • 1 x 10-12 lb turkey

Brine

  • 1 qt water
  • 1 cup honey
  • 1 cup kosher salt
  • 1/4 cup black peppercorns
  • 2 tbsp allspice
  • 2 tbsp mustard seeds
  • 3 qt buttermilk
  • 6 cloves garlic crushed
  • 6 bay leaves

Equipment & Utensils

  • Roasting bag
  • Large stock pot or bucket
  • Medium saucepan

Chorizo and Cornbread Stufing

  • 3 tbsp butter
  • 1 cup shallots sliced
  • 3 garlic cloves minced
  • 1 lb chorizo sausage removed from casing and chopped
  • 1/4 cup fresh sage chopped
  • 1 1/2 lb cornbread crumbled
  • 1 cup of peppadew chopped
  • 1/2 cup chicken broth

Equipment & Utensils

  • Saute pan or skillet
  • Large bowl

Spicy Turkey

  • 1/4 cup fresh thyme
  • 1 tbsp onion powder
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1/2 cup olive oil

Equipment & Utensils

  • Bowl and whisk
  • Glazing brush
  • Roasting tin with rack
  • Kitchen twine
  • 2 x 8 inch skewers soaked in water for 15 mins
  • Aluminum foil
  • Turkey baster
  • Serving platter
  • Muffin tin pre-greased

Instructions

  • Remove innards from turkey, wash inside and out and remove any stray feathers or pieces of fat.
  • Place turkey into roasting bag and then place it into a large pot or bucket.
  • Make space in your fridge to store the turkey while it brines.

    Brine

    • Place water, honey, salt, peppercorns, allspice and mustard seeds into a saucepan.
    • Heat saucepan contents, but do not allow to boil, and stir until salt has dissolved and contents are combined.
    • Remove from heat and allow to cool for approx. 15 mins.
    • Pour 1 qt of buttermilk into honey mixture to help cool it further.
    • Pour half of honey buttermilk mixture over turkey carefully, making sure everything stays in the bag.
    • Pour 1 qt of buttermilk on top, then add garlic and bay leaves.
    • Pour balance of honey buttermilk mixture on top and then add the last qt of buttermilk.
    • Fold top of roasting bag on top of turkey, making sure the turkey is totally submerged in the brine.
    • Cover pot or bucket, use something to weigh it down if needed.
    • Place in the fridge for 12 hours, turning the turkey after 6 hours to make sure all of the turkey benefits from the brine.

      Chorizo and Cornbread Stuffing

      • Heat pan on high then add butter.
      • When butter is almost melted add shallots and saute until they soften a little.
      • Add garlic and saute until combined.
      • Add chorizo and mix together with shallots and garlic.
      • Cook for approx. 10 mins, continuing to chop up the chorizo into small pieces.
      • Add sage and mix, then remove from heat.
      • Place in a large bowl and set aside to cool for approx. 10 mins.
      • Once sausage mixture has cooled add cornbread and peppadew and mix thoroughly.
      • Finally, add chicken broth and combine - you should arrive at a mash consistency.
      • Set stuffing aside until you are ready to stuff the turkey.

        Spicy Turkey

        • Place dry ingredients into a bowl and whisk then add oil and whisk again until ingredients are combined.
        • With a glazing brush, brush all over the turkey.
        • Place turkey on rack in roasting tin.
        • Pack bird with as much of the stuffing as you can, and place the rest in the fridge.
        • Bind legs of turkey together using kitchen twine.
        • Pull back tips of wings behind turkey and with a skewer secure in place.
        • Place in preheated oven at 350 and allow to brown for approx. 5-10 mins.
        • Cover turkey with foil and allow to cook for 15 mins per pound, and baste every 30-45 mins.
        • Remove foil for final 45 mins to crisp skin.
        • Once cooked, place on serving platter and tent with foil to rest for 15 mins.
        • Remove leftover stuffing from fridge and fill as many of the pre-greased sections of a muffin tin you can.
        • Raise oven heat to 400 and place muffin tin in oven.
        • Cook until stuffing is a little crispy on the outside, then remove from oven and allow to cool a little before removing.
        • Serve stuffing together with turkey once adequately rested.