Creamy Smoked Turkey And Blueberry Salad Food

SMOKED TURKEY PASTA SALAD WITH CHEDDAR AND HARDBOILED EGGS

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the mayonnaise, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the bowl with the dressing.
• Add the Cheddar, turkey, eggs, carrots and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

SMOKED TURKEY SALAD

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.

BRINED SMOKED TURKEY

Steps:

• Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours.
• Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together.
• Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes.

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.

SMOKED TURKEY SALAD WITH GRAPES, CASHEWS AND SHERRY DRESSING

Steps:

• Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish.
• If possible, add dressing at the last minute to keep the celery and cashews crunchy.

SMOKED TURKEY SALAD WITH GOAT CHEESE AND WALNUTS

Steps:

• Whisk the mustard, vinegar, 1/2 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
• Toss the salad greens with the fennel in a large bowl. Add the smoked turkey along with the goat cheese, and walnuts to the salad. Season with salt and pepper and toss with the dressing. Divide the salad among 2 plates and serve.