Kansas City Smoked 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.

SMOKED TURKEY AND APPLE SALAD

Steps:

• Whisk together first four ingredients. , Place watercress on a platter; top with carrot, tomatoes, turkey and apples. Drizzle with dressing; top with walnuts. Serve immediately.

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.

KANSAS CITY SMOKED TURKEY SALAD

Steps:

• combine turkey, onion, and eggs.
• in seperate bowl, combine mayo with remaining ingred.
• add mwyo mix to turkey mix and blend wel.
• refrigerate until ready to serve.

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.

SMOKED TURKEY SALAD

Steps:

• In a large pot bring 2 quarts of water to a boil.
• Add the potatoes and cook until almost tender, about 15 minutes.
• Add the green beans and corn and cook for 3 minutes.
• Drain in a colander.
• Place the vegetables in a salad bowl.
• Add the red onion slices and turkey; toss to combine.
• In a bowl, combine the salt, pepper and balsamic vinegar.
• Whisk until the salt dissolves.
• Add the mustard and basil, whisk well.
• Slowly drizzle in the olive oil, while whisking constantly, to form an emulsion.
• Pour the dressing over the salad and stir to combine.

T&R'S KANSAS CITY STYLE BBQ DRY RUB

Steps:

• 1. Combine all ingredients together and transfer to an airtight container.
• 2. Can be stored up to 6 months refrigerated.
• 3. Rub; let meat marinade for 24 hours refrigerated.
• 4. Cook, add you favorite BBQ sauce near the end of cooking cycle if desired and enjoy.