Turkey with Oyster Stuffing

Grilling Time: 2 1/2 hours
Main Food Grid
Holland Thermo/Timer

10-12 pound Turkey
1/2 teaspoon Paprika
4 stalks Celery chopped
1/8 teaspoon grated Nutmeg
1 medium Onion chopped
2 teaspoons whole Sage leaves rubbed
1/2 stick of Butter
2 Eggs beaten
5 cups Cornbread crumbs
1/2 pint small Oysters and juice
1/4 cup Parsley
Brads Seasoning Mix
1 teaspoon Basil
Salt and Pepper to taste
Prior to grilling time cook giblets in a quart of water until soft, reserve broth. When cool grind or coarsely chop meat. Saute' celery and onions in butter until transparent. Place bread crumbs, chopped meat, saut├ęd vegetables and all other ingredients in a bowl. Add about two cups of broth, (amount depends on how moist you want filling), add salt and pepper then mix all together.

Wash and dry the turkey inside and out. Fill turkey cavity with stuffing and truss or tie to hold. Rub outside of turkey with melted butter. Sprinkle turkey generously with Brad's seasoning mix and black pepper.

Place stuffed turkey in preheated Holland Grill for about 2 1/2 hours.

Use a Holland Thermo/Timer to check the internal temperature of the turkey it should be between 180-185 degrees F.