Turkey Fatty for Thanksgiving

ubp_sanity · 09-23-2012, 09:17 AM

With Thanksgiving coming up shortly in Canada, I'm thinking of trying a turkey fatty.

Was thinking of trying to find some turkey sausage, put some stuffing in the middle and making a weave of ham strips.

Has anyone ever tried this? Can I just use ground turkey instead of sausage?

grilling24x7 · 09-23-2012, 09:42 AM

I have not tried this but you got my wheels turning that's for sure.

Seems like it would work to me? I'd want to add some cranberry sauce in there with the stuffing! The stuffing would probably be completely soaked with grease and goodness but that may not be a bad thing. I'd use some nice thick cut bacon on exterior to help support the turkey sausage and provide some extra love.

WineMaster · 09-23-2012, 09:49 AM

Last year I made some cranberry creamcheese ABT's that were really good.

You will have to give the Turkey some bold flavors to avoid it being very bland.

eggzlot · 09-23-2012, 10:15 AM

I use ground turkey meat all the time for fatty's - lots of health conscious friends and family. I have 3 of them I am about to smoke in an hour or so. I add 1 egg and some bread crumbs to the turkey meat, mix it all up, then make the fattys. I find the egg/bread crumbs help to bind the meat. I also make 'em a day in advance so they can form and hold their shape.

I stuff 'em with anything, but never thought to do a thanksgiving one - I like that idea!

ubp_sanity · 09-23-2012, 11:01 AM

Thanks, I might do the ground turkey with bread crumbs and egg next week to give it a trial run, see how I like it and what I think I'll need to add to spice it up.

I want to use ham instead of bacon since it is for Thanksgiving, but a good bacon will do nice.

And sorry, but I won't be adding cranberry, to me cranberry belongs after vodka, as in "Vodka and Cranberry please, bartender...."

I was surprised that a search came up empty, I figured it had been done before.

eggzlot · 09-23-2012, 10:29 PM

To spice it up, use any rubs or spices. Today I did two turkey meat fatties with SM Cherry rub on the outside, and stuffed with mac n cheese. Then I used Oakridge Chicken and Pork Rub and stuffed that one with eggplant, pizza sauce and mozz cheese. Smoke 'em around 250*, took about 2.5 or so hours and they were ready for eating.

Oh and for the egg/bread crumb, I use about 1 egg and I guess 1/4 cup of bread crumbs per 1.3 lbs of turkey meat - our supermarket packages turkey meat in 1.3 lb boxes, so that is how I measure it out.

ubp_sanity · 10-09-2012, 02:45 PM

So, I found some turkey breakfast sausage, got 2 lbs and squeezed it out of the casings. Got some Uncle Ben stuffing and thick bacon. I put the sausage into a freezer bag with some poultry seasoning and mixed it up and flattened it out. Into the freezer for an hour or so to stiffen up and make it easier to work with. In the meantime, I made up the stuffing and allowed it to cool. After the turkey was stiff enough to handle, I rolled up the fatty, and made up a bacon weave. Slathered some agave syrup on with more poultry seasoning. Back into the freezer overnight.

ImageUploadedByTapatalk1349811916.291469.jpg

In the morning, got the Mini WSM going with cherry and pecan chunks and preheated to 250ish.. Threw the log on and smoked for about 4-5 hours. Sprayed some cranberry cherry juice on when there was an hour left.

Took it over to my mums later on and it was enjoyed by everyone there..

ImageUploadedByTapatalk1349811851.915274.jpg

1911Ron · 10-09-2012, 02:51 PM

That right there looks good, how about some money shots?

ubp_sanity · 10-09-2012, 04:12 PM

Unfortunately it's all gone and I didn't want to pull the camera out at the dinner table. I knew someone would say something. :-)

smokainmuskoka · 10-09-2012, 04:15 PM

I did one a few weeks ago with Maple Leaf Turkey Sausage taken out of the casings, formed, filled with cheddar and mozarella and homemade salsa, with the bacon weave, then rub. Right off the grill (it was my UDS christening cook) it was WAY too salty. The leftovers I had over the course of the following week were more mellowed.

Skidder · 10-09-2012, 04:33 PM

This is how we do it. 1/2 Jimmie Dean sausage mixed with 1/2 ground pork sausage 1 pound each mixed and layed out flat. Add Herbed Stove Top stuffing mix (dry yes dry) along with canned whole berry cranberry sauce and a couple slices of deli turkey meat. Roll up and seal the seam. Dry rub and smoke to 165 degrees Let rest and serve with a cranberry bbq sauce. We actually won a 1st place fatty contest with this. Lay down wax paper or plastic wrap first to help roll it out.

09-23-2012, 09:17 AM	#1
ubp_sanity Knows what a fatty is. Join Date: 07-30-12 Location: Kitchener, Ont Downloads: 0 Uploads: 0	Turkey Fatty for Thanksgiving With Thanksgiving coming up shortly in Canada, I'm thinking of trying a turkey fatty. Was thinking of trying to find some turkey sausage, put some stuffing in the middle and making a weave of ham strips. Has anyone ever tried this? Can I just use ground turkey instead of sausage?

09-23-2012, 09:42 AM	#2
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland Downloads: 0 Uploads: 0	I have not tried this but you got my wheels turning that's for sure. Seems like it would work to me? I'd want to add some cranberry sauce in there with the stuffing! The stuffing would probably be completely soaked with grease and goodness but that may not be a bad thing. I'd use some nice thick cut bacon on exterior to help support the turkey sausage and provide some extra love. __________________ Weber Performer 18.5" WSM UDS build: http://grilling24x7.com/UDS1.shtml http://www.grilling24x7.com

09-23-2012, 09:49 AM	#3
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Last year I made some cranberry creamcheese ABT's that were really good. You will have to give the Turkey some bold flavors to avoid it being very bland. __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

10-09-2012, 02:51 PM	#8
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	That right there looks good, how about some money shots? __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

09-23-2012, 10:15 AM	#4
eggzlot Full Fledged Farker Join Date: 03-08-11 Location: Northern NJ Downloads: 0 Uploads: 0	I use ground turkey meat all the time for fatty's - lots of health conscious friends and family. I have 3 of them I am about to smoke in an hour or so. I add 1 egg and some bread crumbs to the turkey meat, mix it all up, then make the fattys. I find the egg/bread crumbs help to bind the meat. I also make 'em a day in advance so they can form and hold their shape. I stuff 'em with anything, but never thought to do a thanksgiving one - I like that idea!

09-23-2012, 11:01 AM	#5
ubp_sanity Knows what a fatty is. Join Date: 07-30-12 Location: Kitchener, Ont Downloads: 0 Uploads: 0	Thanks, I might do the ground turkey with bread crumbs and egg next week to give it a trial run, see how I like it and what I think I'll need to add to spice it up. I want to use ham instead of bacon since it is for Thanksgiving, but a good bacon will do nice. And sorry, but I won't be adding cranberry, to me cranberry belongs after vodka, as in "Vodka and Cranberry please, bartender...." I was surprised that a search came up empty, I figured it had been done before.

09-23-2012, 10:29 PM	#6
eggzlot Full Fledged Farker Join Date: 03-08-11 Location: Northern NJ Downloads: 0 Uploads: 0	To spice it up, use any rubs or spices. Today I did two turkey meat fatties with SM Cherry rub on the outside, and stuffed with mac n cheese. Then I used Oakridge Chicken and Pork Rub and stuffed that one with eggplant, pizza sauce and mozz cheese. Smoke 'em around 250*, took about 2.5 or so hours and they were ready for eating. Oh and for the egg/bread crumb, I use about 1 egg and I guess 1/4 cup of bread crumbs per 1.3 lbs of turkey meat - our supermarket packages turkey meat in 1.3 lb boxes, so that is how I measure it out.

10-09-2012, 02:45 PM	#7
ubp_sanity Knows what a fatty is. Join Date: 07-30-12 Location: Kitchener, Ont Downloads: 0 Uploads: 0	So, I found some turkey breakfast sausage, got 2 lbs and squeezed it out of the casings. Got some Uncle Ben stuffing and thick bacon. I put the sausage into a freezer bag with some poultry seasoning and mixed it up and flattened it out. Into the freezer for an hour or so to stiffen up and make it easier to work with. In the meantime, I made up the stuffing and allowed it to cool. After the turkey was stiff enough to handle, I rolled up the fatty, and made up a bacon weave. Slathered some agave syrup on with more poultry seasoning. Back into the freezer overnight. ImageUploadedByTapatalk1349811916.291469.jpg In the morning, got the Mini WSM going with cherry and pecan chunks and preheated to 250ish.. Threw the log on and smoked for about 4-5 hours. Sprayed some cranberry cherry juice on when there was an hour left. Took it over to my mums later on and it was enjoyed by everyone there.. ImageUploadedByTapatalk1349811851.915274.jpg

10-09-2012, 04:12 PM	#9
ubp_sanity Knows what a fatty is. Join Date: 07-30-12 Location: Kitchener, Ont Downloads: 0 Uploads: 0	Unfortunately it's all gone and I didn't want to pull the camera out at the dinner table. I knew someone would say something. :-)

10-09-2012, 04:15 PM	#10
smokainmuskoka Full Fledged Farker Join Date: 08-30-11 Location: Huntsville, Ontario, Canada Downloads: 0 Uploads: 0	I did one a few weeks ago with Maple Leaf Turkey Sausage taken out of the casings, formed, filled with cheddar and mozarella and homemade salsa, with the bacon weave, then rub. Right off the grill (it was my UDS christening cook) it was WAY too salty. The leftovers I had over the course of the following week were more mellowed.

10-09-2012, 04:33 PM	#11
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	This is how we do it. 1/2 Jimmie Dean sausage mixed with 1/2 ground pork sausage 1 pound each mixed and layed out flat. Add Herbed Stove Top stuffing mix (dry yes dry) along with canned whole berry cranberry sauce and a couple slices of deli turkey meat. Roll up and seal the seam. Dry rub and smoke to 165 degrees Let rest and serve with a cranberry bbq sauce. We actually won a 1st place fatty contest with this. Lay down wax paper or plastic wrap first to help roll it out.