We’ve talked a lot about slow cooking wild turkey legs and thighs to make them tender and delicious, but the rich, dark meat is perfect for grinding as well. This breakfast sausage blends ground turkey leg meat with Team Realtree Bacon to get just the right fat-to-lean recipe for a good patty.
We grind both the turkey and bacon through our Weston Realtree Grinder, season and blend, then run the mixture through a second time to make sure the seasonings are thoroughly blended and the texture is right.
2 pounds boned-out turkey leg and thigh meat
1 pound thick-cut bacon, raw
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons dried sage
2 tablespoons dried thyme
1 tablespoon dried rosemary
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
Start by using a sharp filet knife to bone out the turkey legs and thighs.
Run the meat evenly with the bacon in a 2-to-1 ratio through your grinder’s medium plate.
Combine the seasoning ingredients and sprinkle evenly over the ground meat. Use your hands to mix well, distributing the seasoning evenly throughout the sausage.
Run the mixture through the grinder a second time.
Vacuum seal the sausage in bulk packs for the freezer or form into patties and fry.
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