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Stuffed Turkey Thighs

Richard FlRichard Fl Posts: 8,248
edited April 2012 in EggHead Forum
 Turkey, Thighs, Stuffed, Richard Fl
Sorry for all the pics, but at my age it is the only way I can
remember what I did. It was a great meal served with jasmine coconut
rice.**************Was in Publix yesterday looking for something for dinner and
came across some turkey thighs marked down from $2.99/Lb to $.99/Lb due to date
expiration.They had 2/2 paks and they both came home with me. Was going to
debone and stuff each of the four separately, but realized they were so heavy
that I decided to use just 2 thighs to make a big turkey fattie or stuffed roll.
You call it. Each thigh deboned was 14-16 ozs and the total cooked weight was 2
3/4 lbs.
2   Turkey Thighs, about 1 lb each, deboned.  

  Margherita Capicola  

  Muenster Cheese  

  Roasted Hatch Green Chiles  

  Mexican Cotija Cheese  

  Mango Chutney  

  Any regular poultry seasoning  
Optional Stuffings:  


  Pine Nuts  

  Ham Slaices  

  Feta Cheese  

  Apple Sauce  

  Dried Cherries or other fruit, moistened  

  Couscous or Rice  

  Fruit Jam  
1 Debone the thighs and save the bones for stock. Lay out on a
butcher block and cover with Saran wrap and then beat with a mallet to get thin
all over.
2 Layer the ingredients that you have chosen and roll up,
tying with string to hold together. I used 4 pieces, but 5-6 would have been
3 Cooked on Large BGE indirect at 350°F for about 1 hour and
15 minutes, pulling when the center was near 165°F-175°F when taken with a
thermapen. I used persimmon wood chips for smoke.
4 Let rest 15-20 minutes before carving. Served this dish with
Coconut Jasmine Rice.
5 imageDeboned:
6 imageSeasoned:
7 imageMargherita Capicola:
8 imageThen came the Muenster Cheese:
9 imageFollowed by some Hatch green chiles:
10 imageLittle Cotija Cheese, Great Mexican addition:
11 imageFinished with some homemade mango chutney:
12 imageNow I had to roll this monster, did it sushi style with a
bamboo mat and some Saran wrap:
13 imageThis is the top, the saran wrap helps hold the project
together: Place the open portion on the top and remove Saran wrap before
14 imageAnd this is the bottom:
15 imageSome seasoning, use whatever you like for
16 imagePlaced in a wire rack to help hold together:
17 imageCooking, Large BGE, indirect @ 350F with a drip pan with a
little water to catch the dripping cheese, persimmon chips:
18 image1 hour and 15 minutes later it was reading with thermapen
170F center-195F on ends. Came out eggstremely moist: Rested 20
19 imagePlated with some coconut jasmine
Yield: 2-3 Slices Per Thigh
 Recipe Type
Main Dish, Poultry
 Cooking Tips
Will have the ham and cheese sliced very thin next time to ease
in rolling and will place most of the ingredients near the closest edge when
starting to roll.
 Recipe Source

Source: BGE Forum, Richard Fl, 2012/04/29

Note to self: Consider a bacon weave for the next



  • Richard FlRichard Fl Posts: 8,248
    OK now how do I edit the post and add pics??
  • They should pop up in a sec. It's been acting weird for a week or so.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • Richard FlRichard Fl Posts: 8,248
    OK now how do I edit the post and add pics??
    They should pop up in a sec. It's been acting weird for a week or so.

  • Richard FlRichard Fl Posts: 8,248
    Well until this thing gets settled down or I can figure out how to edit and post pics I will just add a link from our neighbors next door.  Hope no one takes offense.
  • Village IdiotVillage Idiot Posts: 6,958
    That looks like a real labor of love, Richard.  Congrats.  Looks great.


    Dripping Springs, Texas.
    Just west of Austintatious

  • MickeyMickey Posts: 18,742
    Knock em out Richard.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

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