Thanksgiving Turkey with Pork and Sage Stuffing on the Arteflame Grill

Introduction

Take your Thanksgiving turkey to the next level with this savory pork and sage stuffing. The stuffing is packed with flavors of fresh herbs, savory pork, and crusty bread, while the spatchcocked turkey cooks to perfection on the Arteflame grill, creating a meal that’s both juicy and beautifully caramelized. Using the Arteflame grill brings out rich, smoky notes in the turkey, making it the centerpiece your guests won’t forget.

Ingredients

For the Turkey

• 1 whole turkey (12-14 lbs), spatchcocked
• 1/2 cup butter, softened
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 lemon, zested and juiced
• Salt and pepper, to taste

For the Pork and Sage Stuffing

• 1 lb ground pork
• 1 large onion, finely diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 3 cups bread cubes, toasted
• 1/2 cup chicken stock
• 1/4 cup fresh sage, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions

1. Prepare the Arteflame Grill
   Light up the Arteflame by placing three vegetable oil-soaked paper napkins at the center with firewood stacked on top. Ignite and allow it to heat up for 20 minutes.

2. Prepare the Turkey

   • Pat the turkey dry. In a bowl, mix softened butter, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
   • Gently loosen the skin of the turkey and rub some of the butter mixture under the skin and over the entire bird.

3. Make the Pork and Sage Stuffing

   • Place a small skillet on the Arteflame’s cooktop and cook the ground pork until browned. Remove and set aside.
   • In the same skillet, add the diced onion, celery, and minced garlic. Sauté until softened, about 5 minutes.
   • Mix the cooked pork, sautéed veggies, toasted bread cubes, chicken stock, sage, rosemary, thyme, salt, and pepper in a large bowl.

4. Stuff the Turkey

   • Spread the stuffing mixture on the cooler outer section of the Arteflame grill cooktop to let it warm as the turkey cooks.
   • Place the spatchcocked turkey skin-side down on the hot grill grate at the center to sear for 5-7 minutes.
   • Flip the turkey and move it to the outer flat cooktop. Cook for 90-120 minutes, until the breast reaches 160°F and the thigh 175°F.

5. Serve

   • Remove the turkey and stuffing from the grill, let the turkey rest for 20 minutes, then carve and serve.

Tips

• Move Stuffing as Needed: Place the stuffing in different heat zones to avoid burning while keeping it warm.
• Use Fresh Herbs: Fresh sage, rosemary, and thyme infuse the stuffing with robust, holiday-inspired flavors.
• Monitor Turkey Temperature: Use a thermometer for perfect doneness without overcooking.

Pairing Suggestions

Pair this stuffed turkey with Thanksgiving sides like maple bacon Brussels sprouts, cinnamon-spiced sweet potatoes, and charred green beans for a complete feast.