Smoked Turkey And Apple Salad Recipes

HARVEST SUPPER SALAD WITH SMOKED TURKEY AND APPLES

Steps:

• Whisk honey and vinegar in medium microwave-safe bowl. Add cherries, cover with plastic wrap, cut several steam vents in plastic, and microwave on high until cherries are plump, about 1 minute. Whisk in oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cool dressing to room temperature.
• Toss lettuce, cabbage, and apple with dressing in large bowl. Divide salad among individual plates and top each with portion of turkey, cheese, and nuts. Serve.

SMOKED TURKEY, APPLE, AND FENNEL SALAD

Steps:

• To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced.
• Add chicken broth and next 6 ingredients (through black pepper); process until well blended. Set aside.
• To prepare salad, combine romaine and mesclun mix on a serving platter. In a large separate bowl, combine apples, fennel, and grapes.
• Pour about + of the vinaigrette over the apple mixture and toss gently to coat. Spoon the apple mixture over lettuce.
• Arrange the smoked turkey over the salad and sprinkle with the pecans and goat cheese if desired.
• Spoon the remaining vinaigrette over the salad. Serve immediately.

SMOKED TURKEY SALAD

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.

TURKEY AND APPLE ARUGULA SALAD

Steps:

• For dressing, whisk together first 6 ingredients., Place turkey in a large bowl; sprinkle with seasonings and toss to combine. Stir in apple and grapes. Add arugula and mandarin oranges. Drizzle with dressing; toss lightly to combine., Sprinkle with walnuts and pomegranate seeds. Serve immediately.