Woodmonkey
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- Jan 9, 2010
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- Melbourne, Florida
Post this am with a link to another forum that is against the rules so will restart: Hope I get the pics done right.
Turkey, Thighs, Stuffed, Richard Fl Sorry for all the pics, but at my age it is the only way I can remember what I did. It was a great meal served with jasmine coconut rice.**************Was in Publix yesterday looking for something for dinner and came across some turkey thighs marked down from $2.99/Lb to $.99/Lb due to date expiration.They had 2/2 paks and they both came home with me. Was going to debone and stuff each of the four separately, but realized they were so heavy that I decided to use just 2 thighs to make a big turkey fattie or stuffed roll. You call it. Each thigh deboned was 14-16 ozs and the total cooked weight was 2 3/4 lbs.
INGREDIENTS:
2 Turkey Thighs, about 1 lb each, deboned.
Stuffing:
Margherita Capicola
Muenster Cheese
Roasted Hatch Green Chiles
Mexican Cotija Cheese
Mango Chutney
Any regular poultry seasoning
Optional Stuffings:
Spinach
Pine Nuts
Ham Slices
Feta Cheese
Apple Sauce
Dried Cherries or other fruit, moistened
Couscous or Rice
Fruit Jam
PROCEDURE:
1 Debone the thighs and save the bones for stock. Lay out on a butcher block and cover with Saran wrap and then beat with a mallet to get thin all over.
2 Layer the ingredients that you have chosen and roll up, tying with string to hold together. I used 4 pieces, but 5-6 would have been better.
3 Cooked on Large BGE indirect at 350°F for about 1 hour and 15 minutes, pulling when the center was near 165°F-175°F when taken with a thermapen. I used persimmon wood chips for smoke.
4 Let rest 15-20 minutes before carving. Served this dish with Coconut Jasmine Rice.
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Deboned:
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Seasoned:
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Margherita Capicola:
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Then came the Muenster Cheese:
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Followed by some Hatch green chiles:
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Little Cotija Cheese, Great Mexican addition:
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Finished with some homemade mango chutney:
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Now I had to roll this monster, did it sushi style with a bamboo mat and some Saran wrap:
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This is the top, the saran wrap helps hold the project together: Place the open portion on the top and remove Saran wrap before cooking!
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And this is the bottom:
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Some seasoning, use whatever you like for poultry:
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Placed in a wire rack to help hold together:
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Cooking, Large BGE, indirect @ 350F with a drip pan with a little water to catch the dripping cheese, persimmon chips:
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1 hour and 15 minutes later it was reading with thermapen 170F center-195F on ends. Came out eggstremely moist: Rested 20 minutes.
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Plated with some coconut jasmine rice:
Yield: 2-3 Slices Per Thigh
Recipe Type Main Dish, Poultry
Cooking Tips Will have the ham and cheese sliced very thin next time to ease in rolling and will place most of the ingredients near the closest edge when starting to roll. Recipe Source Source: BGE Forum, Richard Fl, 2012/04/29
Note to self: Consider a bacon weave for the next one.
Turkey, Thighs, Stuffed, Richard Fl Sorry for all the pics, but at my age it is the only way I can remember what I did. It was a great meal served with jasmine coconut rice.**************Was in Publix yesterday looking for something for dinner and came across some turkey thighs marked down from $2.99/Lb to $.99/Lb due to date expiration.They had 2/2 paks and they both came home with me. Was going to debone and stuff each of the four separately, but realized they were so heavy that I decided to use just 2 thighs to make a big turkey fattie or stuffed roll. You call it. Each thigh deboned was 14-16 ozs and the total cooked weight was 2 3/4 lbs.
INGREDIENTS:
2 Turkey Thighs, about 1 lb each, deboned.
Stuffing:
Margherita Capicola
Muenster Cheese
Roasted Hatch Green Chiles
Mexican Cotija Cheese
Mango Chutney
Any regular poultry seasoning
Optional Stuffings:
Spinach
Pine Nuts
Ham Slices
Feta Cheese
Apple Sauce
Dried Cherries or other fruit, moistened
Couscous or Rice
Fruit Jam
PROCEDURE:
1 Debone the thighs and save the bones for stock. Lay out on a butcher block and cover with Saran wrap and then beat with a mallet to get thin all over.
2 Layer the ingredients that you have chosen and roll up, tying with string to hold together. I used 4 pieces, but 5-6 would have been better.
3 Cooked on Large BGE indirect at 350°F for about 1 hour and 15 minutes, pulling when the center was near 165°F-175°F when taken with a thermapen. I used persimmon wood chips for smoke.
4 Let rest 15-20 minutes before carving. Served this dish with Coconut Jasmine Rice.
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Yield: 2-3 Slices Per Thigh
Recipe Type Main Dish, Poultry
Cooking Tips Will have the ham and cheese sliced very thin next time to ease in rolling and will place most of the ingredients near the closest edge when starting to roll. Recipe Source Source: BGE Forum, Richard Fl, 2012/04/29
Note to self: Consider a bacon weave for the next one.
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