Org Turkey w/Ground Turkey Sausage
Description: Young Organic Turkey stuffed with Organic Ground Turkey Seasoned Sausage
- 1 Whole Organic Turkey
- *1 pound Organic Ground Turkey Seasoned Sausage (if using a turkey larger than 10 lbs, use 2 pounds)
- 3/4 cup uncooked Wild Rice
- 1 1/2 cups uncooked Long Grain Rice
- 5 1/2 cups of Water
- 2 teaspoons of Chicken Bouillon Granules
- 1 1/2 teaspoon of Salt
- *Optional* Mushroom & Swiss Wild Boar Brat instead of Organic Ground Turkey Sausage
Preparation: Preheat oven to 325 degrees.
In a large saucepan, bring 5 cups of water, bouillon, and salt to a boil. Add wild rice. Reduce heat, cover, and simmer for 20 minutes. Add long grain rice, cover, and simmer for another 25-30 minutes longer or until rice is tender and water is absorbed.
In a large skillet (or on the grill), cook Organic Ground Turkey Sausage thoroughly. Drain any fat and add to the rice mixture. (If you use Mushroom and Swiss Wild Boar Brats instead, cook and dice before adding to the rice mixture.
Take your turkey and drain the juices. Pat dry with clean paper towels.
Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2 1/2 inches deep (if you don't have a rack, crunch aluminum foil into a coil or use vegetables like carrots to keep your turkey off the bottom of the pan).
Turn the wings back to hold the neck skin in place. Brush or spray skin lightly with organic unsalted sweet butter or vegetable or cooking oil for best appearance.
Spoon the stuffing into the turkey.
Insert an oven-safe meat thermometer into the lower part of the thigh without touching the bone. When the thigh is up to temperature, move the thermometer to the center of the stuffing.
Place the turkey in the oven.
When the turkey is about 2/3 done, loosely cover breast and top of drumsticks with a piece of foil to prevent overcooking.
Your turkey is done when temperature is 180 degrees F in thigh and 165 degrees F in breast or stuffing.
Stuffed cook time for a 9-18 lb turkey: 3 3/4 - 4 1/2 hrs.
Serving: Lift turkey onto platter and let stand for 15 minutes before carving.