How To Make Homemade Dessert Turkey
Learn how to make a delicious Dessert Turkey that will really impress your guests. After eating it though I don't think you would have any problem serving this as your main Turkey at a holiday meal!
15 lb Turkey
1 1/2 tablespoons butter
5 Granny Smith Apple
Cinnamon Toast Shake
Soluble Apple Cinnamon
InstructionsFirst we want to prepare the injection for our turkey. You can use either tap or distilled water but if you are using tap water it's not a bad idea to let it sit in an uncovered container overnight to let any chlorine or other chemicals evaporate out. The entire package of apple cinnamon soluble seasoning is just over 2.3 lb and is dissolved in a gallon of water for a 10% pump, so since a gallon weighs 8 lb and the seasoning is 2 that means this whole bag would be enough for a 100 lb of turkey. Since our Turkey weighs 15 lb we really only need 1.5 lb of the injection however we recommend you make more than what you need so we are going to double that and use whatever is left over as our base to marinate it overnight. We are going to use 3 lb of water and .87 lb of seasoning plus 2.4 oz Cold Phosphate (which helps increase water holding capacity to increase the juiciness of our smoked turkey), this will be just over double what we need. After we are done injecting we should have about 1.5 lb of our injection left so we will just add another 1.5 lb (or whatever we have left) of water to that to create our 50% strength cover solution.
We recommend doing an 8 point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg, and then inject into the thigh muscle (again repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lb we want it to weigh at least 16.5 lb after injecting, thus hitting our 10% pump goal.
The turkey marinated overnight and we added our stuffing to it. To make the stuffing we skinned and diced up 5 apples, softened a 1/2 stick of butter and added 3 cups of unseasoned breadcrumbs. Then we mixed it all together to make sure the butter was holding everything together. We stuffed the cavity of the turkey with that and now we are going to rub it with Cinnamon Toast Shake.
We are going to rub it on both above and below the skin. If you have never rubbed under the skin of a turkey before you need to loosen the skin first. You can start at the neck or the cavity side, just start working your fingers between the skin and the meat until the skin begins to pull away. Be careful not to break the skin and make sure you separate all the skin around the breast. Now rub it under the skin with Cinnamon Toast Shake seasoning, and then coat the entire outside of the skin and you are ready to cook!
Thermal Processing & Smoking
Stage 1 - 120° F for 30 minutes
Stage 2 - 135° F for 2.5 hours
Stage 3 - 160° F for 30 minutes
Stage 3 - 190° F until internal meat temp of 165°
Watch WaltonsTV: How to make Homemade Dessert Turkey
Has anyone else ever tried an electric handheld double paddle mortar mixer to mix meat. Just got one and tried it out on a small 9 lb. Batch of pepperoni meat Cigars. Worked great and got good protien extraction. I have
one of those 20 lb. Hand mixers. Its better than mixing by hand but is a pain to unload product with this double paddle i use a big stainless stock pot. Wish I’d thought of this years ago but better late than never.
I have the cool pack on my carnivore grinder. The purpose is to keep the neck super cool and allow the meat/fat to flow through it easily. I’ve used it on and then taken it off. What I noticed is the fat will cling to the walls with it off. If I start with a cold neck and cold meat, it runs much cleaner.
I like it well enough that I bought a spare to cycle them and keep frozen. P
@Screamin I would not mix one day and stuff the next. Once you add the cure and mix, it will start working as you hold the product overnight. You can mix, stuff, and then hold overnight (if not using an additive like ascorbic acid or encapsulated citric acid). With the cure in there, the product will start to firm up and when you stuff the next day, it will become next to impossible to get it out of most any stuffer. Once you start and add cure, you need to get it into casings that same day.