COLLARD GREENS WITH SMOKED TURKEY WINGS
Steps:
- Saute onions and garlic in oil until soft and add turkey wing. Add chicken stock and chopped or torn greens. As greens cook down, add water as needed and season with salt, pepper and crushed red pepper. Cook until tender, about 45 minutes. Serve with vinegar on the side.
SMOKED TURKEY AND GREENS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Season turkey legs with black pepper, Heat grapeseed oil in a large deep pot over medium-high heat. Add turkey legs and brown in batches on all sides. Transfer to a roasting pan, cover with foil, place in oven and roast until fork tender, about 35 minutes.
- Add garlic to pot and lightly saute over medium heat being careful not to burn the garlic. Stir in the crushed red pepper and shredded cabbage and allow to cook about 10 minutes. Add collard greens and cook for 10 minutes more. Add spinach, season with salt and freshly ground black pepper and cook until tender but still bright green. Transfer greens to a platter and top with turkey legs.
SOUTHERN COLLARD GREENS WITH SMOKED TURKEY LEG AND ROASTED GARLIC
Collard greens are found in every Southern household. I want to keep that tradition alive, but let's freshen and quicken it up! My pop of sweet roasted garlic brings added flavor to any table.
Provided by Food Network
Categories side-dish
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the garlic on a 6-by-6-inch piece of foil, drizzle with 1 tablespoon olive oil and sprinkle with a pinch of salt. Wrap the garlic in the foil and roast until the garlic is softened and fragrant, about 45 minutes. Set aside until ready to use.
- Add the butter and the remaining 2 tablespoons of olive oil to a large Dutch oven over medium heat. Cook until the butter is melted. Add the onions, season with salt and cook until translucent, 3 to 4 minutes. Add the turkey leg and cook until browned, 2 to 3 minutes. Pour in the stock, add a few grinds black pepper and bring to a simmer, about 5 minutes.
- Once simmering, add the collard greens to the Dutch oven, stirring to rotate the greens from the bottom to the top. Add 2 cups of water, leaving the collards fully submerged. Cover and cook until the liquid has almost completely evaporated and the turkey leg is tender, 1 hour to 1 hour 30 minutes. Add water if needed to keep the collards simmering.
- Lower the heat, remove the turkey leg and set aside to cool slightly. Stir in the hot sauce and honey. Remove the garlic from the foil and squeeze the roasted garlic from the skins over the collards. Use a fork to shred the meat from the turkey leg; return the meat and skin to the collards. Season with salt and pepper to taste and remove from the heat. Use a slotted spoon to transfer the collards to a serving dish and serve immediately with your favorite hot sauce if desired.
EASY SMOKED TURKEY
Smoked turkey is a delightful way to cook a turkey while relaxing. I know lots of people are a bit apprehensive about preparing their first smoked turkey. I have smoked over 100 and never has a bad one. The skin is beautifully tanned and the meat is so juicy.
Provided by TOM TROTTIER
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 4h20m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse the turkey and pat dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub half the herb mix inside the turkey's cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining half of the herb mixture underneath the loosened skin. Rub olive oil over the entire turkey.
- Light 20 charcoal briquettes and place half of them on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
- Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side about every 1 1/2 hours. If pieces of hardwood burn away, add more to keep a steady stream of smoke rising from the wood. If open flames erupt when you open the lid, douse them with a drizzle of water or beer.
- Smoke the turkey for 20 minutes per pound, about 4 hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach 165 degrees F (75 degrees C).
Nutrition Facts : Calories 692.5 calories, Carbohydrate 0.4 g, Cholesterol 264.5 mg, Fat 33.7 g, Fiber 0.2 g, Protein 90.7 g, SaturatedFat 9.5 g, Sodium 801.3 mg
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
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.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
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