Turkey Prep Ideas and Brat Deals for Thanksgiving Week

It's Thanksgiving week, and on this episode of Meat & Greet, Myke Stittsworth shares his go-to turkey prep advice — the stuff that actually makes a difference between a dry bird and one your family talks about for years.

Myke also talks about bratwurst deals happening at Stittsworth Meats, because not everyone wants to wait until Thursday to eat well. Whether you're brining, smoking, or just roasting a classic turkey, this episode has you covered.

Turkey Day Tips

• To brine or not to brine — Myke's honest take
• Timing your turkey: how long per pound and when to start
• Why resting the bird is the most important step
• Brat deals and other specials at the shop for the holiday week

About Meat & Greet

Myke Stittsworth joins KBUN Sports Radio's High Noon every week from Stittsworth Meats in Bemidji, MN.

🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes

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🍖 Recipe: Herb-Butter Roasted Turkey with Stittsworth Brat Stuffing

A Thanksgiving showstopper featuring a golden, herb-brined turkey with an earthy, savory sausage-bread stuffing that honors Minnesota traditions.

Ingredients

• 1 whole turkey (12--14 lb)
• 4 Stittsworth Smoked Brats, casing removed
• 8 tablespoons butter, softened
• 4 cloves garlic, minced
• 3 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 8 cups bread cubes (day-old)
• 1 onion, diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 cup apple cider (for basting)

Instructions

1. One day ahead: Remove turkey from freezer to thaw in the refrigerator (allow 24 hours for every 4--5 pounds).
2. Mix softened butter with minced garlic, sage, and thyme to create herb butter.
3. In a large skillet, brown the Stittsworth Brats (without casings) over medium heat, breaking them into small pieces as they cook. Remove and set aside.
4. In the same skillet, sauté diced onion and celery until softened (about 5 minutes).
5. Combine bread cubes, cooked brats, sautéed vegetables, and chicken broth in a large bowl. Toss gently until bread is moist but not soggy.
6. Remove turkey from refrigerator 1 hour before roasting. Pat dry thoroughly with paper towels.
7. Preheat oven to 325°F.
8. Loosely stuff the turkey cavity with brat-bread stuffing. Tie legs with kitchen twine and tuck wing tips under.
9. Rub herb butter all over the skin, including under the wings. Season with kosher salt and black pepper.
10. Tent with foil and roast for 13 minutes per pound (approximately 2.5--3 hours for a 12--14 lb bird), removing foil for the final 30 minutes to brown the skin.
11. Baste turkey with apple cider every 45 minutes.
12. Turkey is done when the thigh reaches 165°F and the stuffing reaches 160°F.
13. Remove from oven and tent loosely with foil. Let rest for 20 minutes before carving.

Pro Tip: Stittsworth Smoked Brats in the stuffing add authentic Minnesota flavor and keep the mixture moist from the rendered pork fat. Never pack stuffing tightly -- it needs room to heat through safely.