I have only been smoking food for a couple of years. I have always meant to try a fatty but I just never got around to it. When we were having our non-traditional ham for Canadian Thanksgiving, my friend suggested we should do a Turkey Fatty. So we did. There is a video of the project at the end of the post.
I started by making a dressing to stuff my fatty with. I wanted if finer, moister and more seasoned than I usually make as it will be rolled in unseasoned ground turkey.
The stuffing ingredients are:
3 tablespoons butter or margarine
1/2 cup chopped onion
1/2 cup chopped celery
1/3 cup raw sausage meat
2 cups fine dry bread crumbs
1/2 teaspoon poultry seasoning
1/4 teaspoon savory
1/4 teaspoon sage
1/4 teaspoon rosemary
1/4 teaspoon pepper
1/4 teaspoon salt
up to 3/4 cup chicken stock
I sauteed the onion, celery and sausage in the margarine over medium heat until the sausage is cooked but the onion and celery still have texture.
Mix the bread crumbs, the onion mixture and the seasonings in a large bowl. Add enough chicken stock to moisten well. Set aside.
Cut the corners off a 1 gallon Ziploc bag. Put 2 pounds of ground turkey in the bag, seal it and use a rolling pin to force the meat into the corners of the bag to make an even thickness rectangle of meat.
Cut the bag open and turn the meat onto a sheet of wax paper.
Spread an even layer of stuffing on the turkey leaving an edge and the sides uncovered so you will be able to seal the fatty.
Using the wax paper to lift, roll the turkey like a jelly roll. Pinch the ends and seams shut.
Now we make a bacon weave. I made a weave of six by six bacon strips. If your strips are thinner, you may have to go seven by seven.
Lay out six strips and lift the end of every second strip. Put another strip crosswise and put the lifted strips back over the crosswise one. Flip the strips that are under the first crosswise strip over. Put another crosswise strip on and flip the lifted strips back. Continue until you have a square weave.
Roll the turkey roll on the bacon. Wrap the bacon weave around the bacon and put the seam side down on the smoking rack.
Put the fatty in a 230 degree smoker. I used apple smoke. You could do it in a 230 oven but it won’t have that great smoke taste.
Cook it for about 3 hours. Time isn’t the critical thing. Make sure the internal temperature is 165 F.
Take it out and let is sit 10 to 15 minutes and carve in slices.
This was terrific. I am now hooked on fatties. There is a great moist texture. The dressing stood up well to the bacon taste and there was just the right amount of smoke flavour.
She Who Must Be Obeyed said there was too much sage. What does she know. If you don’t hear from me for a while, send help.
Here is movie of the project.
The Old Fat Guy