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Stuffed Turkey Thighs

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Richard Fl
Richard Fl Posts: 8,297
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.
 
INGREDIENTS:  
2   Turkey Thighs, about 1 lb each, deboned.  
Stuffing:  

   Margherita Capicola  

   Muenster Cheese  

   Roasted Hatch Green Chiles  

   Mexican Cotija Cheese  

   Mango Chutney  

   Any regular poultry seasoning  
  
Optional Stuffings:  

   Spinach  

   Pine Nuts  

   Ham Slaices  

   Feta Cheese  

   Apple Sauce  

   Dried Cherries or other fruit, moistened  

   Couscous or Rice  

   Fruit Jam  
 
PROCEDURE:
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
better.
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
cooking!
14 imageAnd this is the bottom:
15 imageSome seasoning, use whatever you like for
poultry:
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
minutes.
19 imagePlated with some coconut jasmine
rice:
 
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
one.

  
     
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