Here was my take on rolling up a couple fatties using a couple wild turkey breasts. Fatties are usually made with ground meat but I decided to try something a little different to see how it turned out..............they were fantastic and I'll def be doing these again!
Started out by butterflying the breasts then I pounded them out with a meat hammer.
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Decided on two different flavors so I marinaded them, one in buffalo wing sauce and the other in zesty Italian dressing. Ideally I would have marinaded for longer but only had a couple hrs so that's what they got.
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Time for the build, to the Italian one I started with a base of provolone and swiss cheese, then green onions, yellow peppers, sun dried tomatoes, olives and baby spinach. (slight saute on the peppers and onions, just to soften)
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For the buffalo wing breast I started with cream cheese, jalapenos, green onions and yellow peppers
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Then they both got a bacon weave and into the smoker (glazed the buffalo one with more wing sauce), also made up a couple BT's for an appetizer (peppers stuffed with spiced cream cheese and bacon wrapped). Then into the smoker with an average of 260 deg. with a mix of wood chips, had 3 small part bags so just mixed them. After about 3.5 hours they reached the internal temp if 165 deg.
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These things turned out AMAZING!!!!!!! Again another glaze for the buffalo fatty and let rest under foil for 10 minutes.
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I had a slice of each with some macaroni salad, steamed broccoli and of coarse washed it down with a pint of cider!!
Enjoy guys.......I know I sure did......lol.
My only regret was not having some wild leeks on hand to add to them!!!!! I'll be picking more of them this week!!!
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