Smoked Turkey And Champagne Grapes Salad Recipes

Steps:

• Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
• Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.
• Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
• Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
• While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
• Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
• Defat the jus, remove the skins and serve the legs alongside the smoky jus.

Steps:

• Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
• Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.

Steps:

• Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside.
• Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend.
• Make a depression in the center of the lettuce mixture in the serving bowl. Mound the chicken mixture in the center and sprinkle with peanuts.

Steps:

• In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
• To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.

Steps:

• Mix together turkey, grapes, celery, cashews, onions and parsley. Add remaining ingredients and toss well. Serve with additional cashews as garnish.
• If possible, add dressing at the last minute to keep the celery and cashews crunchy.

Steps:

• In a small saucepan bring water to a boil and stir in couscous. Cover pan and let couscous stand 5 minutes. Stir in cumin, parsley, and salt to taste with a fork and cool couscous mixture to room temperature.
• In a bowl toss turkey, grapes, juices, basil, and salt and pepper to taste. Arrange arugula on 4 dinner plates and divide couscous amoung them. Top couscous with turkey mixture and drizzle any liquid remaining in bowl over salads. Sprinkle salads with walnuts.

Steps:

• Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
• Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
• Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.

Steps:

• In several large bowls, combine the turkey, grapes, celery, pecans and onions. In a large bowl, whisk the mayonnaise, broth, vinaigrette and mustard until smooth. Pour over turkey mixture and toss to coat. , Cover and chill for at least 4 hours before serving. Refrigerate leftovers.

Steps:

• Add smoked turkey, grapes, celery, red onion, toasted walnuts and jarlsberg cheese in a large mixing bowl. Gently fold in dressing. Cover tightly and chill. Enjoy!!