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.
SMOKED TURKEY LEG AND GREEN BEAN SALAD
Steps:
- Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.
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- Place 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°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°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.
EASY DINNER RECIPES FEATURING SMOKED TURKEY LEGS
From allrecipes.com
Author Carl Hanson
- Taco Salad. View Recipe. The turkey is a Mesoamerican original. It was first domesticated about 2000 years ago in what is now central Mexico. So swapping in the savory meat of a smoked turkey leg in Mexican recipes calling for chicken makes perfect sense.
- Tuscan Smoked Turkey Bean Soup. View Recipe. Maureen explains the benefits of using smoked turkey legs instead of ham in this flavorful bean soup: "Turkey instead of ham really cuts the fat and calories.
- Authentic Mole Sauce. View Recipe. Smoked turkey legs are also the perfect partner for rich, flavorful mole sauce. This complex-tasting, dark chocolate- and chile-based sauce is a terrific fusion of indigenous Mesoamerican and European influences.
- Chef John's Beans and Greens. View Recipe. Here is Chef John's favorite home version of a true classic. "Beans and greens has it all," he says. "It's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting."
- Cobb Salad. View Recipe. Dice up some smoked turkey leg meat to top off a Cobb salad. Generally speaking, flavorful smoked turkey meat is a great swap for grilled chicken or chicken breast meat in so many main dish salad recipes.
- Red Beans and Rice. View Recipe. Save some smoked turkey leg for this red beans and rice recipe. Treat the turkey just like you would ham. Shred it up and add it the last 20 minutes.
- Turkey Rice. View Recipe. This turkey rice recipe has lots of flavor and not a lot of ingredients. "This turkey rice is in fact a little more turkey than rice," says Chef John.
- Smoked Turkey Split Pea Soup. View Recipe. Smoked turkey leg is amazing in split pea soup. This recipe specifically calls for smoked turkey legs. But, basically, if a recipe asks for ham hocks or smoked ham, you can swap in the meat from smoked turkey legs with thoroughly delicious results.
- Tasty Collard Greens. View Recipe. Here's a classic recipe for collard greens that calls for smoked turkey. You'll simmer the greens in chicken stock and spice them up with crushed red chile flakes.
- Turkey Corn Chowder. View Recipe. Creamy corn and potato chowder isn't quite complete without some savory smoky meat. Smoked turkey leg meat gets it done deliciously here.
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Web Aug 21, 2020 Remove the skins from the smoked turkey legs, pull off the meat and chop into 1/2-inch cubes. Transfer to a medium bowl. Add the …
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From altonbrown.com
4.4/5 (45)Category Sides & SaladsServings 2Total Time 10 mins
- Remove the skins from the smoked turkey legs, pull off the meat and chop into 1/2-inch cubes. Transfer to a medium bowl.
- Add the mayonnaise, celery, apple, pecans, vinegar, parsley, and black pepper. Stir to combine and serve.
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