Curried Smoked Turkey And Fruit Salad Food

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.

SMOKED TURKEY JARLSBERG SALAD SUPREME

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.

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

CURRIED SMOKED TURKEY AND FRUIT SALAD

Steps:

• Combine turkey, grapes, cantaloupe, celery, green onions and raisins in large bowl. Whisk mayonnaise, yogurt, sour cream and curry powder together in small bowl. Pour mayonnaise mixture over salad and toss well. Season to taste with salt and pepper.
• Line platter with lettuce leaves. Spoon salad atop lettuce. Sprinkle almonds over salad and serve.

CURRIED TURKEY SALAD

Steps:

• In a large bowl, combine the turkey, grapes and celery. In a small bowl, combine the mayonnaise, lemon juice, curry powder, salt and sugar if desired. Pour over turkey mixture and toss to coat. Cover and refrigerate for 1 hour. Just before serving, stir in the peanuts.

SMOKED TURKEY CRANBERRY SALAD

Steps:

• In a large bowl, combine the first five ingredients. Stir in turkey and celery. Divide the salad greens among four plates; top each with 3/4 cup turkey mixture and 2 tablespoons cranberries.

CURRIED TURKEY SALAD

Steps:

• Combine mayonnaise and chutney in a small bowl, adding curry powder to your taste. Stir in a little cream to moisten. In a larger bowl, combine celery, chopped dried cranberries, green onion, pecans, if using, and turkey.
• Chill for one hout to let flavors meld.

SMOKED TURKEY LEG SALAD

Steps:

• Mix turkey, apple, and cranberries together in a large bowl.
• Combine yogurt, mayonnaise, hot pepper sauce, oil, seafood seasoning, dried minced onion, salt, and pepper in a bowl; stir until dressing is well combined.
• Toss turkey mixture with dressing. Chill until serving.

WILD RICE AND SMOKED TURKEY SALAD

Steps:

• Place in water in a large pot to boil. Add wild rice, brown rice, 1/2 tsp salt, and let return to boil. Reduce heat to low, cover, and cook 45 minute Drain leftover water. Transfer rice to a shallow bowl and set aside to cool.
• Add grapes, smoked turkey, and parsley. Stir well.
• Place vinegar, oil, and remaining salt in a small bowl. and whisk. Pour over rice mixture. Before serving, add avocado and almonds.