CB’s EZ Boneless Turkey Thighs Stuffed with Sage Dressing – Smoked & Roasted

Ingredients

• 1 turkey thigh ? bone removed, skin on, rinse
• ¼ cup of your favorite bread sage dressing
• Salt & pepper to taste

Instructions

1. Stuffing in a turkey, chicken, goose or any whole bird is not something I recommend.  During cooking the stuffing can remain at a ?warm? temperature too long and that is an opportunity for bacteria to grown ? and is just unsafe.  In this recipe the amount of stuffing is minimal and the cook time is relatively short ? so the stuffing does not remain in the unsafe cooking zone long enough to pose a problem. ~ CB
2. Start by removing the bone from a larger turkey thigh. A sharp knife will do the trick, and use the sharpened tip to cut around and remove the bone from the ?meat? side, not the ?skin side. 
3. Be sure to trim away any bone or cartilage bits from the meat ? and excessive fat. OR have your butcher or meat counter person do it for you!
4. Once the thigh bone is removed - spread the meat out and inspect for any bits of bone or cartilage, remove them and season the meat with a pinch of good salt and freshly ground black pepper. Resist the urge to over season!
5. Season the turkey flesh with a pinch of good salt ? I use sea salt, but you could use one of the flavored salts as well ? and a twist or two of freshly ground black pepper.
6. Use your favorite sage bread stuffing recipe ? you only need a cup for each turkey thigh ? so you may want to improvise with a simple recipe or even (gasp!) one from a box!
7. Place a handful (about 1/4 cup) in the center of the open thigh and wrap the meat around it.
8. Use kitchen twine (100% cotton string) or a butcher?s net to hold the stuffed thigh together.
9. Season the outside of the tied roast with salt, pepper and spritz of canola oil.
10. Preheat the smoker or your grill set up for indirect heat with smoker box. I use my standard mix of 1 part each Cherry, Apple & Mesquite dry wood chips.
11. Place wrapped stuffed turkey thigh on grate or rack and ?smoke-roast? at about 250F ? 275F with smoke for about 45 minutes or sooner, when the outside of the meat has achieved color from the smoke.
12. Increase heat and finish at 350F degrees until the internal temperature reads 165F degrees when a thermometer probe is inserted into the stuffing.
13. When a thermometer placed in the roast ? probe in the center of the stuffing ? reads 165F degrees the roast is done.
14. NOTE: Depending upon the cooker you use, the consistency of temperature during the cook and the temperature you choose to cook this dish.