Wok-smoked turkey sausage

This is remarkable easy to make. The hard part is waiting 3 days before you smoke or steam it. Nonetheless it is fun and can make a number of lunches or snacks.
Wok-smoked turkey sausage

1 lb. ground turkey (mixed white and dark meat is essential)*
1/3 cup shelled pistachios
1 tsp dried tarragon or 1 Tbs chopped fresh tarragon
salt and pepper to taste (if using fine grain salt, be very judicious - the nuts have salt too)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Put everything into a large bowl and mix it thoroughly with your hands. Form into a log and wrap in plastic. Put it in the fridge to let the ingredients blend their flavors together. This can be an hour or two or a day. Jacques advocated storing it in the fridge for 3 days before cooking. I don’t have that much patience. Roll up a 1” ball and microwave it for 20 seconds to check for seasonings.
Line your wok with 2 pieces of foil. Soak 2 handfuls of wood chips in water for 30 minutes, drain and put into the wok. Wrap the sausage in a single layer of cheesecloth and put in on a rack over the woodchips. Once the smoke commences, it will take just about exactly an hour for the turkey sausage to reach the target temp of 165. The reason I consider the mixture of white and dark meat essential is that white meat alone will be dry and chewy. The dark meat brings flavor and moisture to the party.