Hey everyone, I have a 19# turkey and plan to make sausage out of the entire bird. My question is, do I grind up the skin and fat with it or just the fat? Also, will the turkey fat be enough or do I need to add more? Thanks in advance!
Turkey sausage question.
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When ever I make either chicken or turkey sausage I do not use the fat or the skin but will add 1/3 the turkey/chicken weight (19 / 3 = 6.25 19 + 6.25 = 25.25) as pork which to me gives a smother flavour but if pork is a no go then I would use only the fat
Just my thoughts
Recipe would be fine to see, as for pork fat that is not the way I go; usually use pork shoulder -- butt or picnic as both have enough fat content thus keeping the sausage on the leaner side but still moist. To me it works better than strait pork fat, but again that's me
No problem Dan, when I saw the word fat it just jumped out so could not let it go tough someone else might have cought it. I'm keeping in the shadows as do not want to rock the boat there's too many people around here that know more than I do --- I'll join you for coffe
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There is no reason not to use the skin...We jump through hoops to get crispy skin on Roast Turkey 'cause it taste good...Skin Tastes Good, so unless you are worried about fat content, Grind the Skin fine and use it. This recipe sounds good and is an example where skin is used...JJ