Smoked Turkey And Avocado Melt Food

SWEET AND SPICY SMOKED TURKEY WITH SMOKED GRAVY

Steps:

• Rub the Sweet BBQ Rub all over both sides of the turkey. Transfer to a disposable aluminum pan breast-side up and refrigerate overnight, uncovered, to dry brine.
• The day of roasting, let the turkey sit at room temperature for 1 hour. Add the carrots and peppers to the pan and put the turkey on a wire rack above the vegetables.
• Preheat a gas grill, charcoal grill or smoker to 350 degrees F. If using a gas or charcoal grill, set up a smoke box or small disposable aluminum pan with fruit wood chips. Once the smoke is rolling, put the turkey and vegetables on the grill in the pan, close the lid and smoke for 1 hour.
• After 1 hour, rotate the turkey and add the stock to the pan to deglaze. Continue smoking until the breast meat registers 160 degrees F and the thighs hit 165 degrees F, another 1 to 1 1/2 hours.
• Let the turkey rest 45 minutes to an hour while you make the gravy. Remove the carrots and peppers from the pan and set aside. Strain the drippings from the pan using a fat separator.
• To make the gravy, melt the butter in a small pot over medium heat. Add the flour and whisk well to make a roux. Slowly add the strained drippings and whisk. Let simmer to reduce to the desired consistency. Taste and adjust the seasoning if necessary.
• Slice the turkey and serve over a medley of the smoked carrots and peppers with the gravy on the side.
• Combine the turbinado sugar, granulated sugar, salt, chili powder, paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a bowl. Store in an airtight container.

GRILLED CHEESE WITH SMOKED TURKEY AND AVOCADO

Steps:

• Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
• Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
• Serve sandwiches with cucumber salad.

SMOKED TURKEY AND AVOCADO MELT

Steps:

• Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
• Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top.
• Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
• Enjoy!

SMOKED TURKEY SANDWICHES WITH SPICY AIOLI

Steps:

• Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
• Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
• Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

SMOKED TURKEY

Steps:

• This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
• If you don't own one, buy one.
• They are great.
• The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
• Save the neck and innards for making gravy, if desired.
• Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
• Do not stuff the turkey.
• If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
• Refrigerate until ready to start smoking.
• Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
• DO NOT USE CHIPS!
• Set your alarm clock for for about 12 hours before dinner.
• Prepare the smoker as follows.
• Place 10 pounds charcoal in the fire-pan.
• Light the charcoal just barely, but make sure it is enough to keep burning.
• (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
• Place turkey on the rack above water-pan, cover smoker, and go back to bed.
• After about 6 hours, check the smoker.
• Stir up the charcoal and add a little more if necessary.
• Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
• It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
• It will be juicy and tasty.
• Obviously the smoking should be done outside.
• Smoking indoors can be hazardous to your health.
• If the weather is freezing or below, add about 2-3 hours to the cooking time.
• The turkey is done when the leg can be moved easily.
• Carve immediately before serving.
• Notes: I usually use hickory wood, though pecan or oak are also great.
• You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
• You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.

AVOCADO SMOKED TURKEY WRAPS

Steps:

• In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.

TURKEY-AVOCADO MELT

Steps:

• Slice avocado into 8 slices. Places 2 slices roast turkey, 2 slices avocado and 1 slice cheese between 2 slices whole-grain. Grill in skillet or inside grill.

SMOKED TURKEY

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

SOUTHWEST TURKEY MELT

Steps:

• In small bowl, combine the salsa, mayo, and green onions; mix well.
• Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each.
• Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread.
• In a large skillet, melt 2 T butter over low heat.
• Place the sandwiches in the skillet and cook for 2-3 minutes.
• Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown.
• Serve immediately.