Smoked Turkey Pâté Recipes
SMOKED TURKEY AND CHEESE SPREAD
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
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.)
TURKEY LIVER PATE (FOIS GRAS)
When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.
Provided by senecawoman
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
- Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
- Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 1.8 g, Cholesterol 122.8 mg, Fat 14.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 8.1 g, Sodium 852.2 mg, Sugar 0.3 g
SMOKED TURKEY PâTé
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
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
TURKEY IN A SMOKER
This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.
Provided by Doug Kacsir
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 10h20m
Yield 13
Number Of Ingredients 10
Steps:
- Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
- Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
- Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Nutrition Facts : Calories 625.2 calories, Carbohydrate 9.8 g, Cholesterol 225.1 mg, Fat 31.7 g, Fiber 0.7 g, Protein 71.2 g, SaturatedFat 11.6 g, Sodium 1184.8 mg, Sugar 7.6 g
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