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DrBBQ Eggs Game Day Gatherings Side Dish Slow Smoke Snack Turkey

DrBBQ’s Smoked Turkey Scotch Eggs

By Ray Lampe, Dr. BBQ

Scotch Eggs are a great smoker treat and using ground turkey adds a tasty new twist to this classic. These go pretty quick so you might want to double or triple up this recipe. You can cook the eggs up to a day ahead, just keep them cold until you need them.If you don’t have poultry seasoning a combination of sage and thyme will work.


Ingredients

Print Recipe
Makes 4 servings

  • 4 large eggs
  • 1 lb lean ground turkey
  • 1 tsp Kosher salt
  • 1 tsp Dizzy Pig Mad Max Turkey seasoning (or your favorite poultry seasoning, or a combination of sage and thyme)
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne
  • 1/2 tsp granulated onion
  • Dizzy Pig Dizzy Dust all-purpose seasoning
  • Barbecue sauce (optional)

Directions

Eggs

  1. Bring a medium pot of water to a boil, and drop the eggs in.
  2. Return to a boil, and adjust to a simmer.
  3. Cook for 3 minutes – start timing when the water returns to a boil.
  4. Prepare a large bowl of ice water.
  5. When the eggs are done, transfer them with a slotted spoon to the ice water.
  6. Let cool for 10 minutes adding more ice if necessary.
  7. Peel the eggs – the eggs may be very soft so handle them gently. They will continue cooking in the smoker.
  8. Refrigerate until you need them.

Smoker

  1. Prepare the smoker to cook at 300°F with apple wood added for flavor.

Sausage

  1. Crumble the turkey into a large bowl.
  2. In a small bowl combine the salt, Mad Max Turkey (or poultry seasoning), paprika, black pepper, cayenne, and the granulated onion.
  3. Mix well, then sprinkle over the turkey.
  4. With your hands, mix well until fully blended.

Assembly

  1. Divide the turkey mixture into 4 equal portions.
  2. Flatten out a portion, then top with an egg.
  3. Wrap the turkey mixture around the egg, completely covering it with no holes.
  4. Repeat for the remaining eggs.
  5. Season the wrapped eggs with Dizzy Dust.
  6. Place them in the smoker.
  7. Cook for 30-40 minutes until the turkey is golden brown, firm and cooked to an internal temperature of at least 165°F.
  8. Remove to a plate and let rest for 5 minutes.

Finishing

  1. Slice in half and serve with barbecue sauce for dipping if desired.