Combine the salt, wine, duck fat, shallots, garlic, and thyme in a bowl. Rub two-thirds of the mixture all over the exterior of the turkey using your hands; rub the remaining third in the cavity ...

In a small bowl, mix salt and spices. Place ground turkey on a sheet pan and shake spice blend over meat. Drizzle in duck fat and Worcestershire. Use your hands to gently mix all seasonings into ...

Cheers, Rebecca Ah, the old duck-neck sausage trick ... Goose necks are much longer and fatter than ducks and I assume a turkey neck may also work quite well (and an ostrich even better ...