Smoked Turkey Rillettes Recipes

SMOKED COD RILLETTES

Steps:

• Sautee the shallots in a pan in some oil until softened. Set aside.
• With clean hands, break apart smoked cod into bite-size pieces.
• In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed.
• Add smoked fish pieces. Chill and serve with toasted crostini.

TURKEY IN A SMOKER

Steps:

• Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
• Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
• Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

SMOKED TURKEY RILLETTES

Steps:

• Peel skin from turkey and reserve. Cut turkey in large chunks, discarding cartilage, membrane and bones. Melt fat in a 2- to 3-quart saucepan. Add turkey and skin, bay leaves, thyme and garlic. Add enough stock to barely cover turkey. Bring to a brisk simmer and cook about 1 hour, until most of stock has evaporated (surface will no longer look foamy or bubbly). Remove from heat and cool to room temperature.
• Discard skin, bay leaf and thyme. Remove turkey with a slotted spoon, draining well. Cut turkey in 1-inch pieces and place in food processor. Add fat from saucepan. Pulse quickly about 15 times until mixture looks finely shredded. Season with pepper; adding salt only if not using smoked turkey. Pack in a crock, cover and refrigerate overnight or longer (it is best after a couple of days). Remove from refrigerator 30 minutes before serving with toast rounds and cornichons.

SMOKED SALMON RILLETTES

Steps:

• Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
• Spread rillettes onto crackers, then top with chives and sea salt.
• Do ahead
• Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.