The white meat is going to be Cordon bleu style,
the dark meat with the Buffalo sauce.
We're under this tent to protect my smoker,
which I prepared to the perfect 325 degrees.
So I can smoke up these beautiful wings
that Rachel has been brining for about 24 hours now
they have bourbon, they have hot sauce,
they have Worcestershire.
So I'm gonna put these on here.
I added cherry wood chips,
I think with poultry, cherry
or apple wood chips work best
give a nice smoky flavor,
like you're going to, you know, barbecue joint.
And then you're gonna you know, I put this on indirect heat.
I have a diffuser there it's a ceramic plate
that sits between the fire
and the meat so that there isn't things dripping
and flare ups.
If you have just a regular old school grill,
you can put all your coals on one side
and put the meat on the other side
and that'll be indirect as well.
But what you want is you want about 325 indirect heat
and the heat and the smoke
is just going to circulate around that bird
and really flavor it with this nice, beautiful,
smoky Buffalo flavor.
So these are perfect (tongs clicking)
165 degrees each.
(tongs clicking)
We're gonna pull these.
We're gonna bring these to Rachel
and she's going to make them
part of our beautiful Thanksgiving dinner.
For John's wings
and drummers.
I have a giant bowl ready to toss everything together.
I have the sauce.
It's the same that we did with the marinade,
except we added butter.
So you melt a stick of butter
and this would dress eight to ten large pieces of dark meat
one stick of butter,
one bulb of garlic shredded, graded, or chopped.
And then two that I added about a quarter cup of bourbon,
about a quarter cup of Worcestershire
about three tablespoons of vinegar
and a good three tablespoons of this smoked shoyu.
So we put that all together with black pepper in a pot.
And I add about
a cup of turkey or chicken stock.
I add a little salt at the end
just to make it pop.
So you take all the dark meat
and throw it on your grill
and toss it in Buffalo sauce, basically
top it with blue cheese, carrots, celery sticks.
Done.
For the turkey breasts you butterfly it
and pound it out and put string underneath it, precut.
So you tie it up when you're done.
Then I cover it with Dijon mustard
a light layer,
salt and pepper.
And I turn it into basically Cordon Bleu
I add cheese in this case, cheddar
and some smokey ham,
and then we're gonna fill it with the apple, celery
and onion stuffing.
Here's one roll on the tray already ready to go.
We've got three quarters of a bag of stuffing
with an apple
celery and onion in each of these breasts.
So the oven is it's 325,
and these have to roast until
the internal temperature at the thickest part
of each breast is about 165.
Now that will depend on the size of the breast, obviously
15 minutes per pound for an empty breast.
I say 18 to 20 for a stuffed.
Little spray of non-aerosol oil.
(spraying)
And then into the oven we go.
(twinkling)