Holiday Turkey Dinner Bundle

Turkey Gravy: Turkey, carrots, onions, celery, bay leaves, peppercorns, rosemary, thyme, red wine, tomato puree

Sausage Stuffing: Bread, onions, sausage, celery, garlic, butter, olive oil, egg, chicken stock, salt, pepper, sage

Smoked Turkey Breast: Turkey, kosher salt, black pepper, smoked paprika, chili flakes, granulated onion, granulated garlic

Brine: lemon, garlic, parsley, bay leaf, peppercorn

Sausage Stuffing:
Oven Method

- Preheat oven to 375F
- Bake covered for 25 - 30 minutes
- Remove lid and stir contents
- Bake for additional 10 minutes until desired crispy golden colour on top layer

Turkey Gravy:
Stove Top Method
- Place frozen container in medium sauce pot with lightly simmering water for 2 minutes
- Remove container from water
- Drain water from pot
- Empty gravy from container into pot
- Reheat until temperature reaches 165F

If gravy is reheated from thawed state; empty contents in pot and reheat until temperature reaches 165F

Smoked Turkey Breast:
Sous-Vide Method (Suggested):
• Ensure there are no holes or tears in the plastic and that it remains air tight – if the bag is not air tight, use the Oven Method.
• Place the bag in a large stock pot
• Fill with water until 3/4 full
• Bring to a simmer for 4 minutes
• Slowly remove the bag with tongs, set aside to open.
• Cut open and remove turkey
• Serve with South Carolina Mustard Sauce
Oven Method:
• Preheat the oven to 300F
• Remove turkey from the bag
• Place on a baking sheet covered with parchment or greased aluminum foil
• Cover with foil
• Warm for 5 to 8 minutes or until hot
* Individual appliances may vary, these are guidelines only. Ensure to reheat and bake thoroughly to an internal temperature of 165F.