Smoked Turkey Plum And Fennel Salad Recipes

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FENNEL AND CITRUS ROASTED TURKEY WITH GRAVY



Fennel and Citrus Roasted Turkey with Gravy image

Provided by Valerie Bertinelli

Categories     main-dish

Time 5h15m

Yield 8 servings

Number Of Ingredients 17

One 12-pound turkey
2 lemons
1 orange
1 head fennel, quartered, fronds reserved for butter and garnish
1 stick (8 tablespoons) unsalted butter, softened
Kosher salt and freshly ground black pepper
1 bunch fresh thyme
1 cup chicken or turkey stock
6 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, chopped
2 shallots, finely chopped
1/3 cup all-purpose flour
2 tablespoons dry Marsala wine
3 cups turkey or chicken stock
Pan juices from roasted turkey (fat separated)
1 teaspoon sugar, optional
Kosher salt and freshly ground black pepper

Steps:

  • For the turkey: Pat the turkey dry and let it stand at room temperature at least 1 hour and up to 2.
  • Preheat the oven to 350 degrees F.
  • Grate the zest from the lemons and orange, then cut the citrus fruit in half and reserve. Chop enough fennel fronds to measure 1 tablespoon. Put the butter in a bowl and add the citrus zest, chopped fennel fronds, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and mix to combine thoroughly.
  • Slide your hands between the breast and skin of the turkey to carefully loosen the skin. Use your fingers to loosen the skin over the drumsticks and thighs as well. Rub all but about 1 or 2 tablespoons of the butter mixture all over the turkey under the skin. Rub the remaining butter mixture over the surface of the turkey. Season the turkey all over with salt and pepper.
  • Squeeze the juice from 1 of the reserved orange halves and 2 of the lemon halves into the bottom of a large roasting pan and then insert all of the citrus halves (including the juiced ones), the fennel quarters and half of the thyme into the cavity of the turkey. Tie the turkey legs together with twine. Add the stock and remaining thyme to the bottom of the pan with the citrus juices. Position a roasting rack in the roasting pan and put the turkey on the rack.
  • Roast, rotating the pan halfway through, until an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees F, 2 1/2 to 3 hours. (If the turkey and wing tips are browning too quickly, lightly cover with foil and remove in the final 30 minutes of cooking.) Let the turkey rest for 30 minutes before carving.
  • Using a ladle, carefully remove the pan juices from the bottom of the pan and pour into a fat-separating liquid measuring cup for the gravy. Allow to sit for 5 minutes so the fat rises to the top.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the thyme and shallots and cook until softened, about 3 minutes. Gradually add the flour and cook, whisking, until golden and nutty smelling, about 3 minutes. Add the Marsala wine and continue to whisk. Slowly pour in the stock and separated pan juices while mixing, making sure to incorporate the flour mixture as you go. Increase the heat to medium high and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Add the sugar if needed to balance any bitterness from the citrus. Season with salt and pepper. Keep warm until ready to eat, then strain into a gravy boat.
  • Carve the turkey and place on a large serving platter. Garnish with fennel fronds. Serve with hot gravy.

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

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