Smoking Ground Turkey

[The_Kapn]

My Dau-In-Law loves ground turkey.
It comes in a 1# log just like a fattie.
She wants me to try smoking one :roll:
Guess this is my reward for getting them hooked on real Que :lol:

I figure it will crumble and break up, so plan to put a sheet of aluminim foil under it to keep it in "the area".
Suggested mixing in some good ole fat sausage to bind it, but "Nope!", she wants her turkey to stay turkey
Gonna try to take it to 175 or 180 if I can.

Got a feeling I am fixin' to waste a dollar (they were on sale at Wally World).

Anyone tryed smoking one of these little critters??

TIM

 

[Samichlaus]

never done it, actually only cooked about half a dozen fatties total.


would she let you mix in an egg to bind it together a bit?

 

[CosmicCookin]

If ya want to try it W/O a binder crumble it up, add your rub and roll it up in Saran Wrap and cook it that way. Just don't put it on a grill hotter than 275.

The Saran Wrap will hold it together and if you're less than 275 worst case senario is that the plastic will get brittle, but not melt.

 

[chad]

Plastic wrap will work but then no smoke! I'd say just don't move it until you're ready to take it out of the cooker.

You definately will need to cook it to 170 - it may be ground turkey but it's still salmonella heaven! Actually, since it's ground it's even more important to thoroughly cook it.

 

[Jorge]

As lean as turkey can be how do you keep it from drying out? Spray it? 3-2-1 method? I could go for some of that for taco meat after it had been smoked and properly seasoned....

 

[chad]

Cook it hotter and git 'er done! The turkey will suck the smoke flavor up like a sponge!

 

[Arlin_MacRae]

Why not spread it out on a pan before smoking it? It will dry fast so you'll have to keep it moist, but it should work. Unless she'd kick your butt for changing the shape!!

 

[BBQchef33]

Stop at a butcher shop. Ask him for pork or beef netting,(a.k.a a stockinette). They come 2 ways, one is a net made from buthers twine, and the other is made from pork fat. The fat ones are best of course. They are used to hold roasts together or bracioles. come in various sizes from small ones for braciloes to big ones that will hold whole stuffed pork loins and legs of lamb. They are closed nets, have some stretch to them. You put the roasts in from the end, or you can cut them and wrap them around the meat. For ground turkey, i would go with the wrapping. these will work perfectly for what your doing.

 

[BrooklynQ]

So we're back to wrapping faggots!

Remember? http://www.bandera-brethren.com/ind...art=0&postdays=0&postorder=asc&highlight=caul

 

[parrothead]

Thanks for the link. That was funny stuff!

 

[BigBelly]

LOL - sure was.

Tim, I think I have the solution for you and hope it is not to late. You can still smoke her a Turkey Fatty but will need to add a few things to that log prior to smoking. Think of it as like making Turkey Meatballs but without some of the additional flavors like Garlic, Romanao Cheese, Parsley, Fennel seeds etc.

Take that ground turkey and add just one egg, or if trying to remain healthy only use the white of one egg. Adjust per amount of ground turkey. I see you are only using just a one pound portion.

Fold in that Egg White, be careful not to beat up that meat to much, we don't want mush. Lightly add just a tad of fresh bread crumbs, or store bought, no worries. You can add a little salt and pepper if you wish. Once combined it will be a little loose. You can tighten this up with more breadcrumbs if you like. But your log will come out gummy and bready tasting. Once you form your log just sprinkle with your BBQ rub and smoke it!

It should turn out great! May not be a perfect log but it will close.

 

[The_Kapn]

Finally got around to doing a Turkey "non-Fattie" :lol:
Cooked it right next to 2 real Fatties with no modification to see how it went. Just foiled early at 150 and pulled from WSM at 180.
Not bad at all :lol:
Very, very fine meat texture. Not really as dry as expected. Did not fall apart as expected.
Great smokey flavor.
Will take to Dau-In-Law in late June to get the experts opinion. They use it to replace hamburger, so we will see if they like the smoke flavor.
Thanks for the great ideas. Sure turned out to be a lot easier than I expected.
TIM

 

[Bill-Chicago]

I think I smoked a few a while back. Think I missed this original thread

If I recall, I wrapped it in bacon, for I two was concerned about drying out

I recall, good!

 

[parrothead]

Will take to Dau-In-Lay in late June

Freudian slip?

 

[Neil]

Thanks for the link. That was funny stuff!

Love starting the morning off with a good laugh.

 

[The_Kapn]

Will take to Dau-In-Lay in late June

Freudian slip?

Thanks for the spell check.
Edited to correct.
TIM