Here are the changes I made: 1lb ground Turkey plus I package of Morningstar Farms Chorizo. I added lots of chili powder, cumin, garlic powder and Pampered Chef Wahoo Chili seasoning mix. I also threw in some homegrown hot peppers I had in my freezer. So good!!!
I made this in the crockpot and it was by far the best New Years Day pork and sauerkraut I’ve made to date! Browned the roast with Montreal steak seasoning then threw everything else into the crockpot on high for 5 hrs. Used apple juice instead of cider, a whole onion, and four apples. It’s a little on the sweet side, which I liked but my husband did not. Will have to figure out how to bring a little more heat next time without adding sugar. Highly recommend this recipe!
I make this for my family every Christmas! We substitute turkey sausage and add onions and peppers to the egg mixture, plus some pepper, but otherwise follow the recipe to a “t.” It’s a huge hit with everyone.
I brined my turkey the night before. The brine was a mix of salt, brown sugar, orange peel, whole/crushed garlic cloves, peppercorn, poultry seasoning, and ground clove. I rinsed the bird, stuffed it, and followed the directions below with the exception of breast side down. Make sure you wrap the foil really tight. My biggest issue was regulating the temp of our grill, but that was a exercise in human error. Roasted the 20lb bird at 340° for 5 hours. It was better than perfect. The skin was nice and crisp and a beautiful color of brown. (I was worried it would not!). The bird was moist, tender and delicious. It basically fell off the bone, so cleanup was a breeze!
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