Smoked Turkey Pâté Recipes

SMOKED TURKEY PâTé

Smoked Turkey Pâté image

This recipe is an excellent way to use leftover meat from a smoked turkey. It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.

Provided by John T. Edge

Categories easy, quick, dips and spreads, appetizer

Time 5m

Yield 6 to 8 appetizer servings

Number Of Ingredients 6

Ingredients

1 pound smoked turkey
1 cup mayonnaise
Salt, optional
Pepper, optional
1 jalapeño, halved lengthwise, seeded and thinly sliced
Corn chips, like Fritos, or sturdy potato chips, for serving

Steps:

Finely grind the turkey in a food processor. Transfer to a serving bowl, stir in mayonnaise and season to taste with salt and pepper, if using. Top with jalapeño slices and serve as a dip with chips.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 21 grams, Carbohydrate 0 grams, Fat 25 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 230 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED TURKEY AND CHEESE SPREAD

Smoked Turkey and Cheese Spread image

Categories Cheese Dairy Herb Nut Poultry turkey Appetizer Low Carb Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 5

Ingredients

1 8-ounce package cream cheese, room temperature
3 tablespoons mayonnaise
1 cup coarsely chopped fully cooked smoked turkey (about 6 ounces)
1/2 cup plus 2 tablespoons chopped pecans
6 tablespoons chopped fresh parsley

Steps:

Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

SMOKED WHOLE TURKEY BREAST

Smoked Whole Turkey Breast image

Great as a main dish, with some yummy sides, or thinly sliced as a sandwich filling, this smoked whole turkey breast is sure to please. Use an electric or thermostatically controlled smoker to keep the roasting temperature a constant 225 degrees F. Refrigerate any leftovers.

Provided by Bibi

Time 4h35m

Yield 8

Number Of Ingredients 10

Ingredients

wood chips of choice, soaked in water
water as needed
8 ¾ pounds bone-in turkey breast
2 tablespoons unsalted butter, at room temperature
2 teaspoons kosher salt, or to taste
1 teaspoon montreal steak seasoning
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
disposable drip pan, if desired

Steps:

Preheat a smoker to 350 degrees F (175 degrees C). Drain wood chips and place in smoker chip pan. Add water according to manufacturer recommendations.
Unwrap turkey breast and pat dry with paper towels.
Combine butter, salt, steak seasoning, smoked paprika, onion powder, and black pepper in a bowl to create a seasoned butter.
Gently separate skin from muscle of the turkey breast and rub seasoned butter between the skin and the muscle, keeping the skin intact. Use about 1/4 of the seasoned butter on each side, and rub the remaining seasoned butter all over the outside of the turkey breast.
Place prepared turkey breast directly on a smoker rack, and place the disposable drip pan on the rack below, if recommended by the manufacturer. The drip pan should not rest on the chip pan or the water pan.
Close and secure the smoker, lower thermostat to 225 degrees F (105 degrees C), and smoke 3 1/2 to 4 hours, adding wood chips and water as needed.
Use a meat thermometer to check internal temperature. Smoke until turkey registers 155 to 161 degrees F (68 degrees C to 71 degrees C). Wrap turkey breast in heavy-duty aluminum foil, then wrap in several layers of thick towels, and allow to rest for about 45 minutes. The residual heat will finish cooking the turkey breast to a safe temperature of 165 degrees F (74 degrees F).
Slice and serve warm.

Nutrition Facts : Calories 610.4 calories, Carbohydrate 0.4 g, Cholesterol 366.2 mg, Fat 6.1 g, Fiber 0.1 g, Protein 130 g, SaturatedFat 2.9 g, Sodium 819.9 mg, Sugar 0.1 g

SMOKED TURKEY AND SPRING PEA FETTUCCINE

Smoked Turkey and Spring Pea Fettuccine image

This rich and creamy smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago working at my first real chef job in San Francisco. There's just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon minced shallot
6 ounces smoked turkey, cut into strips
1 ¾ cups heavy whipping cream
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
8 ounces fettuccine
½ cup green peas
2 tablespoons chopped fresh tarragon leaves
1 teaspoon lemon zest
1 tablespoon freshly grated Parmigiano-Reggiano cheese, or to taste - divided

Steps:

Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

Nutrition Facts : Calories 661.3 calories, Carbohydrate 49.2 g, Cholesterol 158.6 mg, Fat 44.4 g, Fiber 2.8 g, Protein 18.9 g, SaturatedFat 25 g, Sodium 475.8 mg, Sugar 3.1 g

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Dec 26, 2017 - This recipe is an excellent way to use leftover meat from a smoked turkey It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.
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