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
- 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
- 1/2 tsp granulated onion
- 1/4 tsp black pepper
- 1/4 tsp cayenne
- Dizzy Pig Dizzy Dust all-purpose seasoning
INSTRUCTIONS
- Eggs
- Bring a medium pot of water to a boil, and drop the eggs in.
- Return to a boil, and adjust to a simmer.
- Cook for 3 minutes – start timing when the water returns to a boil.
- Prepare a large bowl of ice water.
- When the eggs are done, transfer them with a slotted spoon to the ice water.
- Let cool for 10 minutes adding more ice if necessary.
- Peel the eggs – the eggs may be very soft so handle them gently. They will continue cooking in the smoker.
- Refrigerate until you need them.
- Smoker
- Prepare the smoker to cook at 300°F with apple wood added for flavor.
- Sausage
- Crumble the turkey into a large bowl.
- In a small bowl combine the salt, Mad Max Turkey (or poultry seasoning), paprika, black pepper, cayenne, and the granulated onion.
- Mix well, then sprinkle over the turkey.
- With your hands, mix well until fully blended.
- Assembly
- Divide the turkey mixture into 4 equal portions.
- Flatten out a portion, then top with an egg.
- Wrap the turkey mixture around the egg, completely covering it with no holes.
- Repeat for the remaining eggs.
- Season the wrapped eggs with Dizzy Dust.
- Place them in the smoker.
- Cook for 30-40 minutes until the turkey is golden brown, firm and cooked to an internal temperature of at least 165°F.
- Remove to a plate and let rest for 5 minutes.
- Finishing
- Slice in half and serve with barbecue sauce for dipping if desired.
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Wrap the turkey mixture around the eggs, completely covering it with no holes, and season them with Dizzy Dust.
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Place the eggs in the smoker and cook for 30-40 minutes until the turkey is golden brown, firm and cooked to an internal temperature of at least 165°F.
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Remove to a plate and let rest for 5 minutes.
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Slice in half and serve with barbecue sauce for dipping if desired.
