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2 posts • Page 1 of 1
I boned out a 10kg turkey and got almost 6kg of sausage meat and a whole stack of bones for soup. It seems that the bigger the turkey the bigger the yield of the meat. I used half the meat to make my favourite smoked turkey and pork sausage and since it's grilling season I made a turkey and sun dried tomato sausage. I used the recipe in Bruce Aidell's Complete Sausage Book, p. 85. Like most of the fresh sausages that I have made with Aidell's formulations, I am quite happy with the results.