SMOKED TURKEY, BLACK BEAN, BELL PEPPER AND CORN SALAD
Steps:
- Combine turkey, beans, corn, tomatoes, bell peppers and onion in a bowl. Whisk all dressing ingredients in another bowl. Season with salt and pepper. Add dressing to turkey mixture and toss to combine. Divide arugula among 4 plates and top with turkey salad.
SMOKED TURKEY SALAD
Provided by Alton Brown
Time 8h15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
- Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
- Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
- Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
- While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
- Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
- Defat the jus, remove the skins and serve the legs alongside the smoky jus.
WARM ORZO AND BLACK BEAN SALAD WITH SMOKED TURKEY
Provided by Marian Burros
Categories pastas, salads and dressings
Time 15m
Yield 3 Servings
Number Of Ingredients 13
Steps:
- Bring water for pasta to a boil.
- Chop whole onion and garlic, and saute in one teaspoon of very hot oil in nonstick pan.
- Wash, trim, seed and chop whole peppers; add to onions as they cook, and when onion begins to soften, add the sherry, reduce heat and continue cooking until peppers are soft. About two minutes before the peppers are ready, stir in the corn and cook just to heat through.
- Meanwhile, drain the beans and rinse thoroughly.
- Cook the pasta according to package directions.
- Whisk the rest of the oil and the vinegar with the cumin, hot red pepper flakes and turmeric in a bowl large enough to hold all the ingredients.
- Cut the turkey into small pieces, and add to the bowl along with the vegetables and beans.
- When the pasta is cooked, drain and add to the bowl.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 5 grams, Carbohydrate 77 grams, Fat 8 grams, Fiber 15 grams, Protein 31 grams, SaturatedFat 1 gram, Sodium 998 milligrams, Sugar 9 grams, TransFat 0 grams
SMOKED TURKEY AND BLACK BEAN SALAD
Provided by Marian Burros
Categories easy, lunch, quick, salads and dressings
Time 20m
Yield 2 servings
Number Of Ingredients 15
Steps:
- Wash and drain beans, and set aside.
- Wash, seed and chop whole pepper; wash, dry and chop cilantro; chop onion; wash, seed and mince jalapeño; mince garlic, and wash tomato and coarsely dice it and smoked turkey.
- Whisk together the oil, vinegar and mustard in a bowl large enough to hold all of the ingredients; stir in the beans and chopped ingredients.
- Wash and julienne the basil leaves, and stir in.
- Remove coarse stems from arugula, wash and dry and break into small pieces. Stir into salad, seasoning to taste with pepper. Mix all the ingredients well to coat with dressing. Serve with bread.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 3 grams, Sodium 628 milligrams, Sugar 13 grams, TransFat 0 grams
SMOKED TURKEY AND BLACK-EYED PEA SALAD
Steps:
- Combine the garlic, thyme and 1 tablespoon olive oil in a nonstick skillet over medium heat and cook until fragrant, about 2 minutes. Add the black-eyed peas and 2 tablespoons pickling liquid and cook until tender, about 10 minutes. Add the turkey and heat through, about 3 more minutes. Remove from the heat and add the scallions, and salt and cayenne to taste. Discard the thyme.
- Meanwhile, whisk the mustard and the remaining 2 tablespoons pickling liquid in a large bowl. Add salt and cayenne to taste, then gradually whisk in the remaining 3 tablespoons olive oil. Add the tomatoes and toss. Add the arugula, celery and pickles and toss again. Divide among bowls and top with the black-eyed peas and turkey.
Nutrition Facts : Calories 318, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 43 milligrams, Sodium 1,047 milligrams, Carbohydrate 18 grams, Fiber 5 grams, Protein 23 grams
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- Remove the skins from the smoked turkey legs, pull off the meat and chop into 1/2-inch cubes. Transfer to a medium bowl.
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