First sausage-stuffed turkey (and first post)

Discussion in 'Poultry' started by iowa smoke, Apr 13, 2015.

  1. iowa smoke

    iowa smoke Newbie

    I tried my first deboned, stuffed turkey this weekend.  I started with a 12-pound bird and spent about 40 minutes on the careful deboning process (my first time). 


    Then I dropped it into a garlic and pepper brine for 24 hours.


    I gave it a blanket of local Graziano Italian sausage.


    Then rolled it and tied it with butcher's string. (you can see a spot where the wing broke the skin, it didn't seem to matter)


    I decided to try this without a rub, to see if the skin would get crispy. I have an electric Smoke Hollow smoker.  I used hickory and gave it a full 4 hours of smoke and took it to 165 internal.  I wrapped it in foil and towels and gave it a half hour nap in a cooler before this:


    I've been running this smoker for a couple of years, and had some success with ribs, chicken and a couple of butts.  But this was the best turkey I have ever tasted. Perfectly juicy on the inside with a surprisingly crispy, smokey skin. The spicy sausage inside is a great bonus.  The bird seems to take all the smoke you want to give it.

    I'm really proud of how this one turned out and I'm thinking about trying a turducken with sausage next!

    I forgot two things.  I forgot to take a couple more pics after I sliced it, and I forgot all about the legs still sitting in the fridge. Those might end up in the fryer.
     
  2. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Iowa nice job on the smoke,stop by roll call and let us know a little about you. Smoker type etc. etc.woops my bad smoke hollow
     
    Last edited: Apr 13, 2015

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