I plan to WOW my family with a Thanksgiving Fatty - ground turkey, stuffing and cranberry sauce all wrapped up in delicious bacon for sandwiches the day after thanksgiving. Just trying to get away from the usual turkey day left overs and make a ridiculous fatty.
It was a challenge to get the turkey to hold together while layering and rolling the fatty. Then when I cooked it - I sliced into a dried out hot mess! I thought the bacon would keep it moist but that was not the case. It was like eating saw dust or how I would think saw dust would taste.
The second Fatty was ground turkey, mashed potatoes and cranberry sauce wrapped with bacon - same horrible dried out problem as the first.
I slow smoked at 250 for 2 hours 40min - I usually smoke my beef and pork for 3 hours so I thought the turkey would be about the same. It had an internal temp of 160 so I just dont get it.
This was my first try with turkey and I'm asking for some pointers/help with some ideas on what I did wrong. I still love the idea of a thanksgiving fatty and will try this again but I'm not as use to turkey as I am with other meats. Did I just cook it too long?
I did not take photo's of the finish as I was too sad about the outcome. Help...