Smoked Turkey stuffed with zucchini and ranch seasoning


image: https://www.kingsford.com/wp-content/uploads/2015/01/168_tile1.jpg

  • Yields: 5 servings
  • Cook time: 3 hours
  • Prep time: 30 minutes
  • Ingredients
  • ½ cup cherry tomatoes halved
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • 1 cup chopped red onion
  • 1 cup KC Masterpiece® Barbecue Sauce Original
  • 1 cup sliced zucchini
  • 1 small roasting Turkey
  • 1½ teaspoons freshly ground black pepper divided
  • 2 tablespoons KC Masterpiece® BBQ Seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 4 cloves large garlic quartered
  • 4 medium red potatoes choppedLight grill using Kingsford® Charcoal with Sure Fire Grooves®. Rinse inside and outside of chicken. Season inside with salt and pepper. Season outside with barbecue seasoning.Stuff cavity of chicken with half of vegetable mixture. Place chicken in shallow baking dish.Mound coals on one side of grill. Place chicken on side of grill without coals; grill. Baste outside of chicken with barbecue sauce every hour of cooking. Grill for 3 hours until internal temperature of chicken reaches 165°F.
  • After 2 hours, place foil pouch with potato-vegetable mixture on grill. Remove from grill with chicken.
  • Mix potatoes with remaining vegetables. Place onto pieces of foil; fold sides over and seal tightly, forming small cooking pockets. Poke a few holes top of pocket.
  • Place garlic and all vegetables, except potatoes, into a bowl and drizzle with olive oil. Sprinkle vegetables with dressing mix, salt and pepper; mix together.
  • Instructions

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