How long do you boil turkey hot dogs

I just love a hot dog. It doesn’t matter the protein either. Something about making it myself and that velvety smooth emulsified texture makes it one of my favorite types of sausages and when it comes to emulsified sausages, texture is king. It’s got to have a springy bounce with a good bite and a nice snap. It does take a little practice to really hone in your emulsified sausage making skills but in time you’ll be able to make mortadella, weisswurst, bologna, and lots more.

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Here are a few things you might find useful when making sausage
Turkey Hot Dog
Ingredients
Instructions
How long does it take to boil hot dogs?
How do you know when turkey dogs are done?
How to cook turkey dogs on stove?
How do you know when boiled hot dogs are done?

You will need some special equipment in order to make a good hot dog. For starters a good food processor with sharp blades (we use one called Robot Coupe) is a great tool for making emulsified sausages (and lots of other things). The Robot Coupe is quite possibly the best food processor I’ve ever owned and trust me when I tell you, I run a commercial kitchen and this guy does the work of 4 employees. It’s a little pricy but you get what you pay for. Just make sure your food processor has a strong motor and sharp blades. If the blades are dull, you will “whip” air into the meat batter causing the texture to become pillowy.

No matter the food processesor you choose to use just make sure it has a strong motor (commercial grade). I’ve seen many folks burn up their residental food processors trying to make emulsified sausages.

After your sausage is made it’s time to cook. You have several options here. I find the best way to cook an emulsified sausage is sous vide. Cooking sous vide allows you to cook at a lower temperature ensuring that your hot dogs stay juicy with a great texture. We use the Kitchen Boss Immersion Circulator coupled with the Kitchen Boss Vacuum sealer to make this happen. To cook your hot dogs sous vide just vacuum seal your hot dogs and set your immersion circulator to 145f and once it gets to temperature place the bag of hot dogs in the preheated water and cook for 2 hours. Voila. It’s as easy as that.

If you don’t have an immersion circulator you could always poach your hot dogs for 18-20 minutes in 175f water. Just make sure to manage the temperature so it doesn’t get too hot.

Follow basic emulsified sausage preparation practices when making this sausage.

Clean and Sanitize all of your equipment.
Keep your meat and grinder parts super cold (below 34F)
Grind your meat and fat separately.
When it comes time to chop, chop the chilled meat first till smooth
-keep temp under 44F
When you add the fat add the rest of the seasonings and binders
-keep temp under 55F
Add ice cold liquid in increments to maintain a low temperature
-during the chopping of the meat
-during the addition of fat
Chop till farce is smooth – fat and meat particles are no longer visible and everything looks homogenous
Stuff the farce into sausage casings and prick out any air pockets
Cook sous vide or by poaching in 175F water for 1 minute for every “mm” that your casing is wide.
-20mm sausage will poach for 20 minutes (roughly)

Here are a few things you might find useful when making sausage

High Quality Natural Casings (AA Grade)
Iodophor Sanitizer
MK4 Thermapen (Accurate Thermometer)
Kitchen Knives
Kitchen Boss Immersion Circulator
Kitchen Boss Vacuum Sealer
#12 Meat Grinder
Non Fat Dry Milk Powder
Meat Mixers
Sausage Stuffers
Robot Coupe Commercial Food Processor
Custom Cutting Board (use discount code 2GUYS15 at check out for 15% off 😁)

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

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Print Recipe

5 from 5 votes

Turkey Hot Dog

A nice alternative to a pork hot dog

Prep Time2 hrs

Cook Time2 hrs

Total Time4 hrs

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

400 g turkey breast
350 g turkey thigh meat
250 g turkey skin
17 g kosher salt
4 g white pepper
5 g smoked paprika
1 g dried oregano
4 g garlic powder
3 g onion powder
3 g mustard powder
2 g coriander powder
30 g non fat dry milk
150 g ice cold liquid i used a roasted turkey stock but you can use any liquid
sheep casings 18-20mm

Instructions

clean and rehydrate your sheep casings
Debone your turkey and remove the skin. Cut all of your turkey meat and turkey fat into small pieces and set in the freezer to chill. You want the temp 30f-32f
Grind your very chilled meat and fat separately First grind the meat on a 6mm plate then grind the fat twice on a 3mm plate. Be sure that you meat and fat are very cold (partially frozen) during this process and keep them separate. Have your meat in one bowl and your fat in a different bowl. Place back into the freezer to rechill. You want the temperature of the meat to be around 30f (-1c)
Place the chilled meat only in your food processor. Chop the meat for 60 seconds. Half way through add 1/3 of the ice cold liquid and the spices (not the milk powder) and continue chopping. TAKE THE TEMPERATURE THROUGH THIS PROCESS AND KEEP THE TEMPERATURE OF THE MEAT BELOW 44f (6.6c)
Open the food processor and scrape down the sides. Add another 1/3 of the ice cold liquid and continue chopping for another 60 seconds. The end result should be a smooth farce (batter).
Once your meat has been properly chopped add the fat, the rest of the ice, and the non fat milk powder and continue to chop on high for another 60-75 seconds. THE TEMPERATURE SHOULD NOT EXCEED 55f (12.7c) during this last step. Once you achieve a smooth paste again and everything is homogenous you are finished.
Stuff your mince meat into the sheep casings and link.
Place the sausages in a vacuum sealed bag and sous vide at 145f (62.7c) for 2 hours alternatively you could poach them in 175f (79.4c) water bath for 20 minutes
Once cooked, cool the sausages down in an ice bath.. To eat simply heat back up by grilling, deep frying, or poaching. Enjoy

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How long does it take to boil hot dogs?

Hot dogs should be boiled for around four to six minutes, according to 52food.com. But if the hot dog is frozen, it should be boiled for nine to 10 minutes, says homecookworld.com. You can choose to boil your hot dog in water or beer, depending on your preference.

How do you know when turkey dogs are done?

The most accurate way to know for sure if a hot dog is done cooking is by using a thermometer. Stick a food-grade thermometer into the center of the hot dog, either through one of the ends or along the side. According to the USDA, if the internal temperature is 160°F or higher, it's safe to eat.

How to cook turkey dogs on stove?

Probably the most convenient way to cook these sausages at home is simply in a skillet or good-quality cast-iron pan. Just add a small amount of water to a pan set over medium-high heat. Add the dogs to the skillet once the water starts to gently boil and cook, rolling the hotdogs regularly until evenly brown.

How do you know when boiled hot dogs are done?

Boil the hot dogs on high for 75 seconds. You can also check to see if it needs more time by looking at the texture of the hot dog; if the skin looks wrinkled and darker in color, it's probably done. If you're cooking more than a few hot dogs, they will need an extra minute or two to fully heat.