Smoked Turkey Pâté Recipes

SMOKED WHOLE TURKEY

Steps:

• Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
• Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
• Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
• Place the turkey in the grill or smoker and cook for 45 minutes.
• Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
• Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.

SMOKED TURKEY PâTé

Steps:

• Finely grind the turkey in a food processor. Transfer to a serving bowl, stir in mayonnaise and season to taste with salt and pepper, if using. Top with jalapeño slices and serve as a dip with chips.

TURKEY PATE

Steps:

• If using whole turkey breasts, place in food processor and process until coarsely ground. Reserve ground turkey. Place scallions and parsley in processor and process until coarsely chopped. Add ground turkey and remaining ingredients. Process until smooth.
• Scrape mixture into an oiled loaf pan, 9 by 5 by 3 inches. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven (see Micro Tip) for 12 minutes. Prick plastic to release steam.
• Remove from oven. Uncover. Cover with a towel for 10 minutes. Uncover and let stand until cool. Wrap pan tightly with foil or plastic wrap and weight the pate. Refrigerate for 8 to 12 hours. Uncover and unmold onto a plate. Cut into 1/8-inch slices.

DAVE’S TURKEY LIVER PÂTÉ

Steps:

• Soak turkey livers in a bowl, with milk to cover, for at least two hours at room temperature. Then drain and rinse under cool water and cut into big chunks. In a frying pan, heated to medium, add the oil, melt the butter, add shallots and baby bella mushrooms and simmer, stirring occasionally for 5 minutes. Add the turkey livers and simmer, stirring occasionally for 10 minutes. Pour mixture into a blender. Add 2-tablespoon Cognac, but do not blend. Bring the heavy cream, to a light boil in a small saucepan. Add the Juniper Berries. Cook for 5 minutes on a light boil. Add half of the cream, with the berries to the blender and puree. Add the salt, Tarragon, Sage, the rest of the cream, and the rest of the Cognac and continue to puree. Scrape down the sides and continue to puree for 5 minutes. Add the pepper and pulse a few times. The mixture should be very thick. Pour (mixture has a low viscosity) the turkey liver Pâté into a bowl or several small crocks, smooth the tops and cool to room temperature. Cover with plastic wrap touching the top of the Pâté and refrigerate for at least 12 hours before serving.

SMOKED TURKEY AND CHEESE SPREAD

Steps:

• Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)