Berry N Smoked Turkey Twirls Food

BERRY 'N' SMOKED TURKEY TWIRLS

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in the cheese blend, turkey, cranberries, olives, salsa and chili powder. Spread 1/2 cup mixture over each tortilla; roll up tightly. Wrap in plastic and refrigerate for 2 hours or until firm. , Unwrap and cut into scant 1-in. slices. Serve chilled or place 1 in. apart on a baking sheet coated with cooking spray. Bake at 400° for 5-7 minutes or until heated through.

SMOKED WHOLE TURKEY

Steps:

• Add 2 gallons water, the fine salt, molasses, sugar, Worcestershire, garlic, bay leaves and 1 tablespoon pepper to a large pot, and bring to a boil over high heat. Stir to dissolve the salt and sugar, and then remove from the heat. Cool the brine completely.
• Pour the brine into a large bucket and add the turkey, making sure it is completely submerged. Brine for 12 to 24 hours in the refrigerator.
• Pour the bourbon and 4 cups water over the wood chips and soak overnight.
• The next day, remove the turkey from the brine and pat dry with paper towels.
• Rub the turkey with the oil and sprinkle generously with salt and pepper. Load an electric smoker with the soaked wood chips and place the turkey inside. Set the smoker to 225 degrees F and smoke until the internal temperature is 160 to 165 degrees F, 5 to 6 hours.
• Rest the turkey for 20 minutes before carving.

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

CREAMY SMOKED TURKEY AND BLUEBERRY SALAD

Steps:

• In a bowl combine the mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.

TURKEY-BERRY SANDWICH

Steps:

• Mix dressing, cranberry sauce and nuts; spread onto toast slices.
• Fill with remaining ingredients.