I am posting as as I progress on this project, this is what I have so far:
Place Turkey breast down on work surface, a very chilled bird is easiest to work with. With a boning or filet knife start a cut along the spine, take your time and remove the meat from the bones, separate the wings between the first and second joint. Scrape the meat from the attached wing section without cutting the skin. Tie the wing opening shut with butchers twine. Continue to de-bone the thighs and legs, seal the leg opening in the skin with butchers twine. Cut the breast nearly in half and spread it out, Slap the meat with an open hand to get it all level.
Chill the dark meat an all trimmed fat in your freezer. Grind all the fat two thirds of the dark meat. Mince the remaining dark meat into small chunks with a sharp knife. Blend the minced and ground meat then season with salt, pepper and poultry seasoning. Grill a small piece of the sausage to test the seasoning and adjust if necessary. Use the skin to gather and shape the boneless bird. Use skewers to hold the shape of the bird, tie with butchers twine and remove the skewers. There was an excess amount of skin that I trimmed away prior to trussing the bird.
That is as far as I have gotten at this time, more updates to follow.....
