Smoked Turkey Curry Bbq Recipes

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SMOKED TURKEY- CURRY BBQ



Smoked Turkey- Curry BBQ image

This a leftover recipe, for all the turkey left from the party!! Used hints from #153486 to smoke, thanks Pokey-San Antonio! Most ingredient stock from pantry. The smoky flavor of the meat, with the sweet of the pineapple, and tang of curry YUMMMMMMY

Provided by Chef Girl Friday

Categories     Whole Turkey

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups smoked turkey, meat-pulled
2 cups crushed pineapple with juice
1/2 cup diced onion
3 tablespoons minced garlic
1/2 cup mushroom (optional)
1/4 cup fresh parsley, chopped (garnish)
whole berry cranberry sauce (jellied cranberry sauce may be used, slice thin)
2 tablespoons curry powder, or1 cup Asian curry sauce (bottled)
mixed spring greens

Steps:

  • Sauté onions and garlic, add juice from pineapple to caramelize (lightly) add turkey heat through, add all pineapple,stir in sauce, let simmer till hot (may add extra to taste).
  • Serve over mixed spring greens, with baked sweet potatoes in jackets.

Nutrition Facts : Calories 104, Fat 0.6, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 25.7, Fiber 2.6, Sugar 19, Protein 1.6

SMOKED-TURKEY AND FRUIT WRAP WITH CURRIED AïOLI



Smoked-Turkey and Fruit Wrap with Curried Aïoli image

Provided by Scott Winkelhausen

Categories     Sandwich     Fruit     turkey     Super Bowl     Quick & Easy     Apple     Pear     Curry     Fall     Poker/Game Night     Tortillas     Lettuce     Gourmet     Texas

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
1 tablespoon minced garlic
1 teaspoon curry powder
4 (10-inch) flour tortillas
2 cups thinly sliced soft-leaf lettuce such as Boston (from 1 head)
1 medium sweet onion, halved lengthwise and thinly sliced crosswise
1 medium Granny Smith apple, cut into 1/4-inch-thick matchsticks
1 firm-ripe pear (preferably Anjou or Bosc), cut into 1/4-inch-thick matchsticks
1/2 pound thinly sliced smoked turkey

Steps:

  • Stir together mayonnaise, garlic, and curry powder to make aïoli.
  • Lightly toast tortillas, 1 at a time, directly on burner (gas or electric) at moderately low heat, turning over once with tongs, until browned in spots but still flexible, about 30 seconds on each side.
  • Spread 2 tablespoons curried aïoli on each tortilla. Divide lettuce, onion, apple, pear, and turkey among tortillas, layering them evenly. Tightly roll up tortillas and cut in half diagonally.

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