• 15 pound turkey, rinsed and dried


  • 1 loaf of cornbread or 12 cornbread muffins
  • 1 tablespoon olive oil
  • 1/4 pound (.34 kilogram) hot Italian sausage, casings removed, crumbled
  • 4 cups onion, chopped
  • 1 1/2 cups celery, chopped
  • 10 oil packed sun–dried tomatoes, chopped
  • 1/2 cup fresh parsley, chopped


  1. Crumble or cut cornbread into small squares and set aside in a large bowl. Meanwhile, heat olive oil in a large frying pan and add the crumbled sausage. Cook until browned, then add the onion and celery, stir until translucent. Add sausage, vegetables, sun–dried tomatoes and parsley to the cornbread. Toss to combine.
  2. Lightly stuff the cavity of the turkey and truss the bird be sure to tuck the wings in. Place the remaining stuffing in a covered, greased casserole dish and heat through at 350°F (176°C) for 25–30 minutes, covered with one cup of chicken stock.
  3. Place a drip pan below the cooking grids and fill halfway with hot water and wine or cranberry juice as desired. Preheat to MEDIUM, then reduce temperature to MEDIUM-LOW and brush or spray the grids with olive oil.
  4. Place the turkey on the barbecue and close the lid. As a rule, count on 15 minutes per pound, but be sure to use a meat thermometer to determine doneness, start testing after about 3 hours. Breast meat should be cooked to 170°F (77°C), and dark meat to 180°F (82°C). Wind and weather and temperature can always affect cooking times, consider them before you start. Monitor the drip pan, never let it go dry, burnt dripping impart a very bad taste and can flare up.