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 WALDORF SALAD
Add smoked turkey to this classic apple-celery-walnut combination to transform it into a satisfying main dish salad- ready in just 10 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- In medium bowl, combine apples, celery, turkey and mayonnaise; mix well.
- Arrange lettuce on individual plates. Spoon apple mixture onto lettuce. Sprinkle with walnuts.
Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 690 mg, Sugar 10 g
SMOKED TURKEY AND JARLSBERG SALAD
Make and share this Smoked Turkey and Jarlsberg Salad recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
- Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.
- How to Toast Nuts: To toast nuts, spread them in an ungreased shallow pan and bake at 350 degrees for 6 - 10 minutes, stirring frequently, until light brown. Or sprinkle in an ungreased heavy skillet and cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.
Nutrition Facts : Calories 464.6, Fat 30.3, SaturatedFat 10.1, Cholesterol 86.8, Sodium 1208.3, Carbohydrate 19.5, Fiber 2.8, Sugar 9, Protein 31.9
SMOKED TURKEY JARLSBERG SALAD
This is a salad my husband's cousin makes and all his family loves it. Toasting of almonds is 3-4 minutes not the 5 I had to post.
Provided by Debbie M. @tealeaf
Categories Other Salads
Number Of Ingredients 8
Steps:
- In a medium bowl combine smoked turkey, Jarlsberg cheese, grapes and almonds.
- In a small bowl combine, mayonnaise, sour cream, milk and salt and pepper. Blend well and pour over salad mixture, gently combine.
- Refrigerate until serving time, 4-6 servings (The time it takes to refrigerate is not included in the cook time)
- To toast almonds spread on cookie sheet. Bake at 375* for 5-10 minutes until golden brown, stirring occasionally or microwave 3-4 minutes, stirring frequently until light golden brown.
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.
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