This only takes 35-45 minutes to smoke, so once you have removed the turkey, tuck this right on the grill to cook. Split pea soup with smoked turkey has all other split pea soup recipes beaten, hands down. You can also customize the recipe, swapping turkey for … The smoked turkey legs add so much flavor to this soup it is a little mind-boggling. Then one day I tried it with turkey legs and I was hooked. This is a sure bet for a delicious feast any time of year. Perfect for your Traeger grill or other smoker, this how to recipe is easy to follow with lots of step by step photos to show you how it’s done. Season the water with the salt and 1 teaspoon pepper. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Traeger Smoked Turkey. Discard the brining liquid and solids. 30 mins | Best with a spatchcock turkey, it has a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. Make the most of your Thanksgiving turkey leftovers with this delicious recipe for turkey pot pie. From easy Smoked Turkey recipes to masterful Smoked Turkey preparation techniques, find Smoked Turkey ideas by our editors and community in this recipe collection. It takes a few minutes and is worth it for the extra succulence you get. Remember, this is a faster smoke than you will see on some recipes for how to smoke a whole turkey. The meat is delicious served hot or cold. For tailgating or camping, follow the recipe, for the bbq coated smoked turkey. This recipe begins by dry brining the turkey with a little salt rub 48 hours before you want to cook it. Inject this mixture just below the skin, as well as the middle of the turkey breast. I used to make split pea soup with a ham bone or smoked ham hocks. The technique of smoked a turkey isn’t difficult as it just requires more attention to the heat source (depending on the type smoker you have) using wood to create smoke. However, if using more than 8 hours in the future, wrap the turkey without stuffing the sandwich tightly in foil to be reheated over the grill or campfire. Let the meat cool for 15 minutes, then carve and serve the turkey or debone it for pulled turkey. And of course, don’t forget the pumpkin pie. The herb brine brings all the wonderful flavors of the Holidays: Thyme, Rosemary and Sage, all made for turkey, with a balancing sweetness from the light brown sugar and the perfect amount of salt to round it all out. Cook Time: 5 hours. More great holiday recipes to enjoy! By the time the turkey, smoked prime rib, ham or Brazillian Smoked Tri Tip has rested, the stuffing recipe will be done! Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes. Prep Time: 16 hours. Vigorously rub the remaining ½ cup olive oil onto the skin of the turkey and add salt and pepper (about 3 Tbsp of each). We love cured, smoked turkey on sandwiches, lettuce salads, scrambled eggs, and with our holiday celebrations. Try my smoked turkey breast recipe. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. This Smoked Turkey recipe comes to us from RobCooks, and he knows how to cook up a moist, flavorful, and tasty bird. The sweet brine tenderizes, and the simple rub lets the true flavor of the protein shine through. We used a 17 pound Honeysuckle White turkey for this recipe, and smoked it at 275-300 degrees for just under 4 hours. If you've never had smoked turkey, you're missing out! In summary, making smoked turkey wings begins with the right spice rub. If you don’t have a Traeger and have been wanting a smoker, I’d highly recommend you put it … This Smoked Turkey Brine Recipe is jam packed with incredible flavor, from a bourbon citrus brine, to an herbed butter, to a flavorful turkey dry rub, This is the juiciest and most flavorful turkey that will have your guests going back for seconds… and maybe even thirds. Combine oil and next 7 ingredients (through garlic powder) in a small bowl. Brush the turkey with … This recipe is written specifically with the Traeger smoker in mind, but if you have a different brand or type of smoker, it should be easily adaptable to achieve the smoky flavor. Stuff the turkey with the lemon quarters, the remaining halved garlic head and onion, thyme, sage, and potatoes. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. https://leitesculinaria.com/91246/recipes-smoked-turkey.html Total Time: 21 hours. Yield: 12 servings Smoked Turkey. it's easy to prepare, and the end result is amazing! This is the only smoked turkey recipe you will ever need. Coat the turkey in canola oil and place on rib rack inside of the roasting pan. Cook pasta in boiling salted water until al dente. It’s the East African style collard greens called sukuma wiki – a very simple yet flavorful recipe. There are all sorts of different types of meat that you can cook in a smoker, but this smoked turkey wings recipe really takes the cake. DIRECTIONS. Below this recipe, there are links to all the ways this base beer brine recipe can be cooked. There is also a version of collard greens that I love so much. Season with salt and sweet and smoky seasoning making sure to season the cavity … Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides The turkey is safe to take off the smoker when it’s reached 165 degrees. This Smoked Turkey is a sure winner for your Thanksgiving dinner. https://www.missinthekitchen.com/smoked-turkey-and-dumplings Buying smoked turkey legs from your supermarket and infusing your stock is the quickest and easiest way to get smoked flavor into your gravy (I’m not talking about adding smoked paprika, which I’ve seen some recipes floating out there using and then calling it “smoked gravy.” https://carnaldish.com/recipes/southern-style-collard-greens-with-smoked-turkey Set the temperature in your smoker to 250 degrees. Rub oil mixture under loosened skin and over breasts and drumsticks. I sometimes see upwards of 8 or 9 hours recommended. Mix ½ cup olive oil with rosemary and red pepper. Drain, do not rinse set aside. Add enough bread to completely fill the cavity of the turkey. The recipe yields enough brine for a 16 – 24 pound turkey. A twist on traditional chicken pot pie, this recipe nestles turkey, vegetables, gravy and apple beneath a flaky golden brown crust. 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