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 PASTA SALAD WITH CHEDDAR AND HARDBOILED EGGS
Toss penne with smoked turkey, sharp Cheddar, hard-boiled eggs and a creamy lemon dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
- Add the Cheddar, turkey, eggs, carrots and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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
KANSAS CITY SMOKED TURKEY SALAD
Make and share this Kansas City Smoked Turkey Salad recipe from Food.com.
Provided by Chef GreanEyes
Categories Poultry
Time 20m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 10
Steps:
- combine turkey, onion, and eggs.
- in seperate bowl, combine mayo with remaining ingred.
- add mwyo mix to turkey mix and blend wel.
- refrigerate until ready to serve.
Nutrition Facts : Calories 375.8, Fat 30, SaturatedFat 5, Cholesterol 161.7, Sodium 655.9, Carbohydrate 23, Fiber 0.8, Sugar 6.8, Protein 5.5
SMOKED TURKEY SALAD WITH RASPBERRIES
For a zingy spinach salad, I make a dressing with jalapeno jelly. No turkey on hand? Add grilled chicken. Try strawberries instead of raspberries, too. -Debra Keil, Owasso, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, whisk vinegar, pepper jelly and mustard until blended. Gradually whisk in oil until blended., Divide spinach among four plates; top with remaining ingredients. Serve with dressing.
Nutrition Facts : Calories 345 calories, Fat 26g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 658mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein.
SMOKED TURKEY AND APPLE SALAD
An eye-catching dish, this refreshing salad is a great main course for a summer lunch or light dinner. The dressing's Dijon flavor goes nicely with the turkey, and the apples add crunch. -Carolyn Johns, Lacey, Washington
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Whisk together first four ingredients. , Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.
Nutrition Facts :
SMOKED TURKEY PASTA SALAD
Make and share this Smoked Turkey Pasta Salad recipe from Food.com.
Provided by Lorrie in Montreal
Categories Pasta Shells
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package directions and drain.
- Rinse under cold water and drain again.
- In a large bowl, stir together the pasta turkey, celery, grapes and onions.
- In a small bowl, stir together the other ingredients.
- Toss the pasta with the dressing.
- Add salt and pepper, if desired.
- Serve chilled.
SMOKED TURKEY PASTA SALAD
I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good. -Ana Colon, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, cheese, cucumber, red pepper and onion. , In a small bowl, whisk the sour cream, mayonnaise, milk, honey, mustard and pepper. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 555mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SMOKED TURKEY PAELLA SALAD
This recipe can be prepared in 45 minutes or less. Start the meal with gazpacho, then offer crusty bread, marinated green and black olives, and sangria with the salad. End with raspberries atop vanilla custards.
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Whisk 1/3 cup dressing and paprika in small bowl to blend. Bring broth and saffron to boil in heavy medium sauce-pan over high heat. Mix in rice. Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes. Mix in peas. Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes.
- Transfer rice mixture to large bowl. Cool 5 minutes; fluff with fork. Mix in turkey and red bell pepper. Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired. Season salad with salt and pepper. Serve at room temperature.
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