Grilled Turkey 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.

SUNNY'S BUTTERFLIED GRILLED TURKEY WITH LEMON PEPPER GLAZE

Steps:

• For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
• For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
• Preheat the grill to 400 degrees F.
• Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
• Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
• Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

GRILLED TURKEY

Steps:

• In a pot style grill, fill the bottom with a 5 pound bag of charcoals. Light the charcoal, and when ready, spread to cover the bottom of grill.
• Wash the turkey down and stuff with onion. Rub the exterior down with salt and pepper.
• Place the turkey in a deep aluminum roasting pan. Place the pan on the grill's grate. Pour wine over the turkey. Cover the top of the turkey with foil.
• Cover the grill with the lid and open the vents. Grill the turkey for 60 to 90 minutes, or until meat is to your liking. Baste frequently. You might need to add water to the pan if the wine evaporates.

GRILLED TURKEY

Steps:

• Preheat grill to medium-high heat. Remove neck and giblets from turkey. Tuck the wings under the back. Place turkey, breast side up, on roasting rack in large disposable aluminum foil pan.
• Rub outside of turkey with dressing. Season with salt and pepper. Sprinkle with herbs. Place pan on grate of grill. Add water to pan, then close the lid of the grill.
• Grill turkey 2 to 2-1/2 hours or until meat thermometer registers 180°F when inserted in the thickest part of the thigh and 170°F when inserted in the thickest part of the breast, adding additional water to the pan as needed to prevent the drippings from burning and to have enough liquid remaining in the pan after turkey is cooked for use in making gravy. Remove turkey from grill; let stand 15 to 20 minutes before carving. Meanwhile, use pan drippings to make gravy, if desired.

GRILLED TURKEY SALAD

Steps:

• Pecans: Heat oven to 350 degrees.
• In a small bowl, toss pecans with olive oil, lemon pepper and cinnamon.
• Place on baking sheet and bake at 350 degrees for 10 minutes, stirring occasionally.
• Remove from oven to a small bowl and set aside.
• Dressing: In a small bowl, whisk together vinegar, salt, pepper, cinnamon, mustard and olive oil; set aside.
• Salad: Place turkey in a resealable plastic bag.
• Add half of the dressing, seal and refrigerate for 1 hour.
• Reserve remaining dressing for greens.
• Heat gas grill to a medium-high or prepare charcoal grill with medium-hot coals.
• Remove turkey from bag (discard dressing and bag).
• Grill 2 minutes; turn and grill another 2 minutes or until cooked through.
• Let cool 3 minutes, then slice.
• Place greens and cucumber in a large serving bowl; toss with reserved dressing.
• Place pecans on top of salad and serve with sliced turkey.
• Garnish with raspberries.

GRILLED TURKEY

Steps:

• In a bowl, combine basil, oregano, parsley, garlic powder, white pepper, paprika, and onion powder. Rub mixture and olive oil over turkey breasts. Cover; refrigerate at least 1 hour.
• Heat grill to high. Season turkey with salt. Grill until seared on first side, 5 to 8 minutes. Turn turkey; move to cooler part of grill. Cover grill; cook until turkey reaches an internal temperature of 160 degrees. 10 to 20 minutes. Remove from grill; let rest 10 minutes before carving.