To much turkey in freezer

[crazzycajun]

Just did a head count at least four going to cook one then seal it, how do you debone and grind the dark meat with tendon? Other ideas to make freezer space. We seem to get at least two from wife’s work. I initially wanted to make a a poultry sausage, but not sure with the dark meat

 

[Gonna Smoke]

Chicken Sausage...My Turn

Back in February, Doug @DougE posted this thread with his take on a chicken sausage recipe he found online. The link to the original recipe is in his thread... https://www.smokingmeatforums.com/threads/chicken-sausage.325917/ But for those who don't like clicking on links, here it is converted...

www.smokingmeatforums.com

I don't know why this wouldn't work with turkey...

 

[chopsaw]

I initially wanted to make a a poultry sausage, but not sure with the dark meat

Makes awesome Italian sausage . Grind the dark meat with the skin .
Richie @tropics has a couple threads on it . I've made it using chicken several times . It's a favorite around here . Formula in post 14 .

Chicken Sausage Italian

Picked up 9+ pounds Chicken Thighs These are monster size Thighs 12 of them I only used 10 De-Boned Made a nice pot of stock. Ground with the fine plate Wound up with 5 lbs 2 5/8 oz Had a lot to do so I covered it in the fridge til the next day Fried a few pieces to...

www.smokingmeatforums.com

 

[chopsaw]

Other ideas to make freezer space

I did this with one I found in the bottom of freezer mart .

Turkey 3 ways .

I did this a while back , just never posted it . @TARM thought it might help some of what you want to do in another thread . This was an old bird I found in the freezer . Broke it into its parts . I mixed up Pop's brine at the lower rate of salt . 1 Gallon water 1/2 cup pickling salt 1/2...

www.smokingmeatforums.com

 

[crazzycajun]

Thanks guys

 

[tallbm]

Just did a head count at least four going to cook one then seal it, how do you debone and grind the dark meat with tendon? Other ideas to make freezer space. We seem to get at least two from wife’s work. I initially wanted to make a a poultry sausage, but not sure with the dark meat

If you get good with a knife you can get a pair of needle nose plyers and pull on the tendons and scrape cut them out with a knife. Really you can do it without the pliers but that's your best option if you want that drum meat to grind. It's best to go with the the thigh meat for dark meat.

In such a case I would cut the leg quarters off all the turkeys and grind all the thigh meat and cure the drums for smoking to make state fair cured smoked drums. They also taste amazing when cured and grilled.

4 turkeys x 2 thighs each means 8 thighs of good dark grind and 8 good state fir drums :D

As others point out you can grind any of it with the skin and get good fat content going that way so you don't have to stick to just dark meat, though the dark meat is more flavorful :D

 

[Winterrider]

Makes awesome Italian sausage . Grind the dark meat with the skin .
Richie @tropics has a couple threads on it . I've made it using chicken several times . It's a favorite around here . Formula in post 14 .

Chicken Sausage Italian

Picked up 9+ pounds Chicken Thighs These are monster size Thighs 12 of them I only used 10 De-Boned Made a nice pot of stock. Ground with the fine plate Wound up with 5 lbs 2 5/8 oz Had a lot to do so I covered it in the fridge til the next day Fried a few pieces to...

www.smokingmeatforums.com

Can vouch for this

 

[Brokenhandle]

You can also smoke, cook or whichever you prefer, then shred and vac seal in smaller packages for creamed turkey over toast, noodles, or mashed taters!

Ryan

 

[gmc2003]

Here's another option for surplus turkey.

Chris