Ingredients
| 1 Bag (80gm) | Jack Link’s Jalapeño Beef Jerky, shredded or chopped |
| 1 | Whole Turkey Approx. 12-15 lbs |
| 1 Stick | Unsalted Butter |
| 6 Slices | Fresh Sourdough Bread, cut into cubes |
| 1 | Small Onion, diced |
| 1 | Stalk of Celery, diced |
| 2 | Garlic Cloves, minced |
| ½ tsp | Fresh Thyme, chopped |
| ½ tsp | Fresh Oregano, chopped |
| ½ tsp | Fresh Parsley, chopped |
| 1 tsp | Kosher Salt or Sea Salt |
| 115gm (¼ lb) | Aged Cheddar Cheese, grated |
| 2 tbsp | Olive Oil |
Instructions
- Preheat a large pot on high heat for 2 minutes, turn down to medium heat and add the olive oil and butter.
- Add the diced onion and celery and sauté for 2 minutes, stirring occasionally. Then add the garlic and stir to incorporate, sauté for an additional 1-2 minutes then add the jerky and stir to incorporate.
- Add the sourdough bread and fresh herbs along with the salt and pepper. Stir to incorporate and allow the bread to absorb all of the oil and butter.
- Cool the bread stuffing to room temperature and add the grated cheddar cheese. Mix well and then stuff into the cavity of your turkey.
- Preheat your oven to 450°F. Drizzle the skin of the turkey with olive oil and season generously with kosher or sea salt and cracked black pepper. Place the turkey in a roasting pan and place in the oven.
- Once in the oven, turn down to 350°F and bake until the internal temperature is 155°F
- Then turn the oven to “low broil” and crisp the skin of the turkey for the last 5-10 minutes of cooking. Be careful not to burn the skin and check every couple of minutes. Remove from the oven once the skin is dark and crispy. Rest on the counter for 10 minutes before slicing. Scoop out the stuffing and serve with the sliced turkey and your favourite holiday sides, don’t forget to drown the plate in rich turkey gravy.
