- Preheat the BBQ to 400°F.
- Put the ground turkey in a bowl and season with Kansas and Explorer dry rubs. Knead the meat manually so the rubs are well spread on all the surfaces.
- Put half of the meat in the bottom of the Stuffer, then press the mold above it, to form a hole with the domed part. (If necessary, turn the mold on itself to create the hole).
- Add cranberries, cheese cubes and butter inside the hole to make it juicy and creamy.
- Cover the hole with the remaining meat and flatten the top of the patty with the flat part of the mold.
- Remove the patty from the Stuffer and place it on the BBQ grids, in the indirect cooking zone. Cook for about 7 to 10 minutes on each side, then transfer in the direct cooking zone to grill at medium heat for 3 to 4 minutes on each side, until its internal temperature reaches 180-190°F on the ThermoMax Jr. (or any other thermometer).
- In the meantime, season the “slices” of turkey skin on both sides and sprinkle a bit of Texas and Montreal dry rubs.
- Place the “slices” of turkey skin on the BBQ, in the indirect cooking zone, to dry them, making sure to flip them every 5 minutes or so, or until nicely crispy. Set aside.
- Cook both sides of the patty for about 2 to 3 minutes over an open flame. Set aside.
- In a plate, assemble your burger by putting one “slide” of turkey skin, then the patty on of a lettuce leaf. Spread the homemade mayo on top of the patty, then add the tomato and the avocado slices on top. Close your burger with the other “slice” of turkey skin.
Serve and enjoy this incredibly juicy meal!
You can ask your butcher to separate the skin from the flesh of your turkey, or simply remove it on your own.