Smoked Turkey Plum And Fennel Salad Recipes

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SMOKED TURKEY SALAD



Smoked Turkey Salad image

Provided by Alton Brown

Time 8h15m

Yield 2 servings

Number Of Ingredients 14

2 Smoked Turkey Legs, recipe follows
1/4 cup diced celery
1/4 cup diced apple
1 tablespoon pecans, roasted
1 teaspoon rice wine vinegar
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon freshly ground black pepper
1/4 cup mayonnaise
3 quarts water, hot
225 grams kosher salt
225 grams dark brown sugar
1100 grams (about 2.5 pounds) ice
6 turkey legs
1 cup unsalted chicken stock

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.

KANSAS CITY SMOKED TURKEY SALAD



Kansas City Smoked Turkey Salad image

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

2 1/4 cups bite sized pieces smoked turkey
1 cup chopped red onion
4 hard-boiled eggs, chopped
2 cups mayonnaise
2 tablespoons Dijon mustard
1 teaspoon celery salt
1 jalapeno pepper, diced
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon ground cumin

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, APPLE, AND FENNEL SALAD



Smoked Turkey, Apple, and Fennel Salad image

Make and share this Smoked Turkey, Apple, and Fennel Salad recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 garlic cloves, halved
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
6 cups torn romaine lettuce leaves
1 (5 ounce) bag spring mix mesclun
3 large apples, cored and diced
1 fennel bulb, thinly sliced
1 cup halved red seedless grapes
1 lb smoked turkey breast, sliced into strips
1/3 cup toasted chopped pecans
1/3 cup crumbled goat cheese (optional)

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.

Nutrition Facts : Calories 233.4, Fat 7.7, SaturatedFat 0.9, Cholesterol 36.3, Sodium 924, Carbohydrate 26.9, Fiber 5.8, Sugar 16.2, Protein 18.1

PLUM-GLAZED TURKEY



Plum-Glazed Turkey image

Provided by Sheila Lukins

Categories     turkey     Roast     Thanksgiving     Dinner     Orange     Sage     Grape     Parade

Number Of Ingredients 16

GIBLET BROTH
(make one day ahead):
1 large can (48 ounces) chicken broth
Giblets and neck from turkey, rinsed and dried
TURKEY
(make Thanksgiving Day):
1 turkey (about 18 pounds)
1 large orange, halved
Paprika, salt and pepper, to taste
Cranberry Fennel Stuffing
4 to 6 tablespoons unsalted butter, at room temperature
Plum Glaze (make one day ahead)
2 large bunches red grapes, for garnish
2 to 3 large bunches fresh sage, for garnish
GIBLET GRAVY
(make Thanksgiving Day)

Steps:

  • 1. Prepare the Giblet Broth one day ahead: Simmer the chicken broth, giblets and neck in a saucepan until the giblets are tender, about 1 hour. Strain the broth into a bowl; cover and refrigerate. Shred the meat from the neck and finely chop the giblets; cover and refrigerate.
  • 2. Preheat oven to 325°F. Prepare the turkey: Squeeze the orange inside the body and neck cavities; sprinkle with paprika, salt and pepper. Stuff loosely with Cranberry Fennel Stuffing , using about 3 cups for the neck and 8 cups for the body. Close the turkey with lacers or sew with a large needle and heavy thread; tie legs together. Rub bird with the butter; sprinkle with paprika, salt and pepper.
  • 3. Place a rack in a large roasting pan and cover with 2 long pieces of heavy-duty foil, lengthwise and crosswise. Place the turkey, breast-side up, on top of the foil. Pour 2 cups of the Giblet Broth into the pan. Close the foil loosely over the turkey. Roast for 1 1/2 hours.
  • 4. Open up the foil and roast the turkey, basting with pan juices every 30 minutes, for 2 1/2 hours. If the turkey starts to get too brown, tent it loosely with the foil.
  • 5. Raise the oven temperature to 350°F and cook the turkey for 1 more hour or until an instant-read thermometer inserted into the thickest part of the thigh reads 170°F. The temperature in the breast should read 160°F, and the juices should run clear when the thigh is pricked with a sharp knife. During the last 15 minutes of roasting, brush the turkey with the Plum Glaze . Transfer the turkey to a platter. Let the turkey rest, loosely covered with foil, for 20 minutes before carving. Remove the stuffing to a serving dish and cover.
  • 6. Present the turkey, garnished with the grapes and sage, before carving. Arrange the carved meat on a large, decorative platter and serve with hot Giblet Gravy.

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