How to make a Turkey Hot Dog - easy to follow instructions

turkey hot dogs

🥗Healthier: chicken hot dogs

💰Cheaper: pork hot dogs

Chicken hot dogs are lower in fat, while pork hot dogs are often less expensive.

Cut dark meat turkey thigh and turkey breast into small pieces that fit into the grinder head.

Combine white meat and dark meat together and place in the freezer to partially freeze.

Cut turkey skin into small pieces and place in the freezer separately to partially freeze.

Prepare spices: add salt, white pepper, smoked paprika, oregano, garlic powder, onion powder, mustard powder, and coriander to a bowl.

Add nonfat dry milk to the spice mixture.

Grind the partially frozen turkey meat using a number 12 grinder with a 6 mm plate.

Switch to a 3.5 mm plate and grind the turkey skin, placing it back in the freezer in between grinds to keep it frozen.

Chill the ground meat and begin chopping it in a food processor, keeping the temperature below 44°F.

After 60 seconds of chopping, add a third of the ice cold roasted turkey stock to the meat mixture.

Continue chopping and add another third of the stock after another 60 seconds, scraping down the bowl as needed.

Add the turkey fat, nonfat dry milk, and the remaining ice liquid, and chop for another 60 to 90 seconds until the mixture is homogeneous and sticky.

Prepare sheep casings by soaking them in water with a little baking soda for lubrication.

Set up a sous-vide machine to cook at 145°F for 1 to 2 hours.

Stuff the casings with the turkey mixture and seal them.

Cook the sausages in the sous-vide for 1 to 2 hours, or poach in 175°F water for 18 to 20 minutes if you don't have a sous-vide machine.

After cooking, place the sausages in a cold water bath to stop the cooking process.

Open the bag and check the texture of the hot dogs, ensuring they are moist and smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens