RECIPE INGEDIENTS
1 lb ground turkey breakfast sausage (comes in a tube)
1 tablespoons Whipping Cream
2 tablespoons diced tomato
3 tablespoons green onion, diced
2 tablespoons red onion, finely diced
5 large eggs
6 ounces mexican cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Preheat oven to 350 degrees F.

RECIPE DIRECTIONS
In a 12″ saute pan, brown your turkey breakfast sausage on med-high heat. Add red onion and continue browing until onions are soft and the meat is golden brown.
While the sausage is cooking, in a large bowl, crack the eggs. Whisk in the whipping cream, green onions, tomato, salt and pepper and keep it moving for about a minute. Make sure it’s free of lumps. Remove the pan your sausage has been browing in from the heat and let stand for a minute or two to cool off before adding the egg mixture.
After a few minutes pour the egg mixture evenly over the sausage and red onions. Cover with cheddar and bake for 8-10 minutes. Remove from oven and rest for three minutes before serving.

RECIPE INGREDIENTS
1 gallon hot water
1 pound kosher salt
2 quarts vegetable broth
1 pound honey
1 (7-pound) bag of ice
1 (15 to 20-pound) turkey, with giblets removed
Vegetable oil, for rubbing turkey

RECIPE DIRECTIONS
Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.
Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the smoker to 250-280 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or if an electric smoker on the heat bars. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and smoke for 10-12 hours.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, every hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from the smoker, cover with aluminum foil, and allow to rest for 15 to 60 minutes. Carve and serve.