Smoked Turkey Spread Recipes

TURKEY SALAD

Steps:

• Place cooked turkey meat, celery, green onions and red bell pepper in a blender or food processor. Finely chop using the pulse setting.
• Transfer the turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar and salt. Cover and refrigerate 8 hours, or overnight, before serving.

SMOKED TURKEY SPREAD

Steps:

• Cube the turkey and shred in a food processor. Place in mixing bowla nd add the remaining ingredients folding by hand. Add just enough mayo yo make it hold together or it will be smoked turkey salad. Serve with crackers.

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.)

SMOKED TURKEY MELTS WITH TOMATO-ARTICHOKE SPREAD

Steps:

• Preheat oven to 450°. Place the first 10 ingredients in a food processor; process until mixture resembles a paste. Spread over one side of each bread slice. Layer with red peppers, turkey and onion. Place on baking sheets; drizzle with vinegar. Cover loosely with foil., Bake 10 minutes. Uncover and top with cheese. Bake until cheese is melted, 3-5 minutes longer.

SMOKED TURKEY

Steps:

• Pulse rosemary leaves, peppercorns, coriander, fennel, bay leaves, and orange zest in a spice grinder until finely ground, 30 to 45 seconds. Stir salt into mixture. Season turkey cavity with salt mixture, then rub it all over skin. Transfer turkey to a rimmed baking sheet fitted with a wire rack; refrigerate, uncovered, overnight.
• Fill a ceramic grill about halfway with hardwood (lump) charcoal. Fill a chimney with charcoal and light it. When coals are uniformly gray, pour them over the unlit charcoal spread over bottom of grill, avoiding vents (for proper airflow). Add one unsoaked 3-by-3-inch applewood chunk (for bolder flavor, add another). Place indirect-cooking rack in grill. Place a 9-by-13-inch disposable pan filled halfway with water on top of it; top with direct-cooking grate. Close lid and adjust temperature, using vents (start with top and bottom vents each opened about a quarter of the way), bringing internal grill temperature to 300° to 325°; maintain that temperature for 15 to 20 minutes.
• Meanwhile, remove turkey from refrigerator; rinse and pat dry. Let stand at room temperature, uncovered, 1 hour. Stuff cavity with halved orange, onion, and rosemary sprigs. Tuck wing tips behind back and tie legs together with twine. Rub oil all over turkey; season lightly with salt and pepper.
• Place turkey on cooking grate and cook, covered, and maintaining grill temperature between 300° and 325°, until a thermometer inserted in thickest part of thigh (avoiding bone) registers 155°, 2 hours to 2 hours, 30 minutes (begin checking after about 1 1/2 hours; it may take up to 3 hours, depending on exact size of bird). Let stand 30 minutes before carving (internal temperature will continue to rise, reaching a minimum of 165°).

SMOKY CHICKEN SPREAD

Steps:

• In a large bowl, mix the first 5 ingredients. Stir in chicken, celery and almonds. Refrigerate, covered, at least 2 hours., Serve with crackers.