Smoked Turkey Leg Salad Food

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.

SMOKED TURKEY LEGS

Steps:

• Several hours before planning on barbecuing, loosen the skin on the turkey legs by running your fingers under it as far as possible without tearing the skin.
• Combine the Worcestershire sauce and the oil. Coat your fingers with the mixture and rub really well into the turkey legs, getting as much as you can under the skin. Sprinkle the Dry Rub over the skin, liberally rubbing into the turkey legs and under the skin. Place the legs in plastic bags and refrigerate.
• Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the turkey legs from the refrigerator and let them sit at room temperature for about 30 minutes.
• Re-warm the mop mixture over low heat.
• Transfer the turkey legs to the smoker. Cook until the legs are very tender and the juices run clear, about 3 1/2 to 4 hours. Mop the legs at 45-minute intervals in a wood-burning pit, or as appropriate for your style of smoker. Serve the legs hot, to be eaten with your fingers, with a side of barbecue sauce.
• Mix ingredients together in a small bowl.
• Combine the mop ingredients in a small saucepan and warm the mixture over low heat.

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.

SMOKED TURKEY LEG AND GREEN BEAN SALAD

Steps:

• Bring a large pot of salted water to a boil over medium heat and add the string beans. Blanch until bright green, about 3 minutes, then transfer to an ice bath. Warm the butter and the oil in a large skillet over medium heat. Add the onion and garlic, a pinch of salt and pepper, and cook until they are softened but have no color. Add the bell pepper to the skillet and continue to saute another 2 minutes. Strain the string beans and pat dry. Add the beans, tomatoes, turkey and lemon juice and stir until all ingredients are evenly incorporated and warm. Transfer to a serving bowl, top with toasted pine nuts and serve.

SMOKED TURKEY LEGS

Steps:

• 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 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.

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 OR CHICKEN LEGS

Steps:

• Wash 4 to 6 turkey legs and place in roaster or large pot. They will have to soak in the brine for 12 hours, so make sure the pot is large enough for the legs to be completely covered in the brine.
• Heat the chicken broth in a large pot to a low boil. add all brine ingredients and stir to dissolve. Boil for 10 minutes, remove from heat. Add 1 gallon cold water to the brine pot, add cooled brine to pot cover legs, add more water if needed.
• Cover and let soak in cool place for 12 hours.
• Remove legs from brine and rinse. Pat dry with paper towels. Discard brine. Combined all ingredients for the rub and coat the legs. Wrap in foil or plastic wrap and chill in fridge 6 hours or more.
• Make sure your fire is ready (250°) before adding soaked hickory wood chips. remove legs from foil. Fill drip/steam pan with broth listed above. Place in your smoker for 6-8 hours. You do not have to have constant smoke on these, so do not worry. You will want to add water to the drip pan after about 3 hours.
• Remove from smoker and let sit 15 minutes before serving. Enjoy!

TUSCAN SMOKED TURKEY-BEAN SOUP

Steps:

• Place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. Allow to soak overnight. Drain and rinse the beans.
• Place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. Reduce heat to medium-low, and simmer for 3 hours. Remove bay leaves, and discard. Remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. Stir in celery, carrots, diced tomatoes, Italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. Serve in bowls and sprinkle each serving with about 1 teaspoon of Parmesan cheese.

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.