Has anyone...

[cooker613]

... boned out their turkey and done a ballontine on the smoker? On a rotisserie? I’m thinking about it and while the show appeal of the rotisserie is undeniable, I’m worried about it’s not holding. Any thoughts?

 

[pit of despair]

cooker613,
I've done a chicken galantine stuffed with spinach and mushrooms in my smoker, but not a turkey. The deboneing technique would still be the same. Great tutorial on youtube by Jacques Pepin.
Teddy

 

[chef jimmyj]

Won a Throwdown with this bird. I used chicken but Turkey will work. Stuffing can be anything you like, even traditional...JJ

https://www.smokingmeatforums.com/threads/smoked-chicken-galantine-with-country-pate.116456/

 

[cooker613]

cooker613,
I've done a chicken galantine stuffed with spinach and mushrooms in my smoker, but not a turkey. The deboneing technique would still be the same. Great tutorial on youtube by Jacques Pepin.
Teddy

Thanks, jacques is how I learned to bone a bird. Recipe for that spinach mushroom filling? Sounds good, maybe some chestnuts too.

Won a Throwdown with this bird. I used chicken but Turkey will work. Stuffing can be anything you like, even traditional...JJ

https://www.smokingmeatforums.com/threads/smoked-chicken-galantine-with-country-pate.116456/

Jimmy, that’s beautiful. I don’t think I’m up to that yet.
But, “a man’s reach should exceed his grasp, for what else is a heaven for? “ ;)

 

[chef jimmyj]

AMEN Brother. There is no need to do the Aspic coat unless you REALLY a looking to impress your guests. The sausage stuffing, Pate is just a fancy French word the sausage or the finished meatloaf, is very tasty and works well with the bird. Good luck, how ever you good and Jacque Pepin is how I learned as well...JJ