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Butterflied Turkey with Fennel, Sausage, and Ricotta Stuffing

Prep Time:1 Minutes
Cook Time:5 Minutes

Nutritional Information

This turkey is butterflied so it takes less time to cook than a standard slow cooked turkey.


  • 1.5 tablespoons olive oil
  • 3/4 pounds cured meats, from smoking goose
  • 1 medium fresh fennel bulbs, trimmed, diced,
  • 1/4 cup chopped fronds
  • 1/4 cup chopped shallots
  • 2 1/2 garlic cloves, thinly sliced
  • 1/4 cup dry white wine
  • 1 cup fresh breadcrumbs made from crustless country-style French bread
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup whole-milk ricotta cheese
  • 1 large egg
  • 1 teaspoon fresh chopped sage
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon salt
  • 3/8 teaspoon ground black pepper
  • 1 1/2 teaspoon fennel seeds, ground
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 1/2 tablespoon olive oil
  • 1/2 12-14 pound turkey; neck, heart, and gizzard reserved for turkey stock if desired
  • 1 cup turkey stock, or more as needed
  • apricot smoking wood, as desired


  • 1. Combine all of the ingredients of the stuffing. Let rest for 30 minutes for flavors to merry.
  • 2. For turkey: Mix fennel seeds, rosemary, salt, and pepper, then oil in small bowl. Rinse turkey; pat dry. Place turkey, skin side down, on work surface. Spread half of fennel oil over flesh side. Turn turkey over onto large rimmed baking sheet. Tuck wing tips under. Starting at neck end, run fingers gently under skin of breast, thigh, and legs. Spread stuffing under skin. Massage to even out thickness of stuffing. Spread fennel oil over turkey skin.
  • 3. Preheat the Egg to 250º using indirect heat and the smoking wood. Pour stock or broth onto baking sheet under turkey. Smoke turkey until thermometer inserted into thickest part of breast registers 160°F and the thigh 165°F, adding stock by cupfuls if pan is dry, about 20 minutes per pound. Transfer turkey to platter; let rest 30 to 45 minutes. Reserve baking sheet with juices. While turkey rests, prepare Fennel Pan Gravy . Serve turkey with gravy. Servings: 20 Source: Chef JJ's Back Yard

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828