Smoked Turkey Pizza Recipes

Steps:

• Prepare pizza dough according to package directions. Place dough on a greased baking sheet. With floured hands, press into a 12-in. x 10-in. rectangle. Bake at 425° for 3 minutes., Meanwhile, in a small nonstick skillet coated with cooking spray, saute peppers until crisp-tender. , Spread pizza sauce over crust to within 1 in. of edges. Top with sauteed vegetables, sausage, mushrooms and onions. Combine cheeses and oregano; sprinkle over pizza. , Bake for 10-15 minutes or until cheese is melted and crust is golden brown.

Steps:

• Place the crust on a baking sheet or pizza pan. Spread with cranberry sauce; sprinkle with onion and cheese. Arrange turkey over cheese; sprinkle with walnuts. , Bake at 375° for 10-15 minutes or until cheese is melted.

Steps:

• Preheat oven to 375 degrees. Place Boboli on an ungreased baking pan. Spread cranberry sauce evenly over Boboli. Sprinkle with green onion and cheese. Top with turkey.
• Bake for 10 minutes or until heated through and cheese has melted

Steps:

• Make the brine: Combine 1 cup salt, the red pepper flakes, garlic, jalapenos and 2 quarts hot water in a large bucket or pot, stirring to dissolve the salt. Add the turkey, breast-side down, then add enough cold water so the turkey is fully submerged. Cover and refrigerate 12 hours. Drain the turkey, rinse and pat dry.
• Soak 2 large bags each mesquite and applewood chips in water, 1 hour. Meanwhile, make the spice blend: Combine the chili powder, coriander, cumin, brown sugar, garlic powder, rosemary, thyme, 1 tablespoon salt and 2 teaspoons pepper in a bowl. Loosen the skin of the turkey breast with your fingers, then rub the mayonnaise under the skin. Rub the spice blend all over the outside of the bird. Place the turkey, breast-side up, in a large disposable roasting pan. Lay three-quarters of the bacon over the breast, overlapping the slices, and secure in several spots with toothpicks. Wrap the legs with the remaining bacon, securing it with toothpicks.
• Drain the wood chips. Prepare a smoker according to the manufacturer's instructions, using the soaked wood chips; preheat to 210 degrees F. (Or use a grill and put the wood chips in a smoker box under the grates; preheat to low.) Put the turkey in the disposable pan on the smoker or grill grates; cover and cook 6 to 7 hours, or until a thermometer inserted into the thickest part of the thigh registers 190 degrees F. Add a few handfuls of soaked wood chips every hour to maintain the smoke. If the bacon is browning too quickly, loosely cover the turkey with foil.
• Transfer the turkey to a cutting board and let rest 30 minutes. Remove the bacon and carve the turkey. Chop the bacon and sprinkle on top, if desired.

Steps:

• Preheat oven to 350°F. Place garlic in small dish. Drizzle 2 tablespoons oil over. Bake until garlic is very tender and golden brown, about 20 minutes. Remove garlic from oven and cool. Peel garlic cloves; chop. Set garlic aside. Increase oven temperature to 475°F.
• Dust 2 large baking sheets with cornmeal. Roll and stretch each Pizza Dough ball on lightly floured surface to 9- to 10-inch circle. Place crusts on prepared baking sheets. Brush edges of crusts with 1 tablespoon olive oil. Spread 3 tablespoons pesto over each crust, leaving 1/2-inch border. Divide grated mozzarella and provolone, then turkey, artichoke hearts, garlic and sliced mozzarella between crusts.
• Bake pizzas until cheese melts and bottom of crusts is golden, about 15 minutes. Remove pizzas from oven. Sprinkle chopped tomato over.

Steps:

• Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
• Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
• Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

Steps:

• This recipe requires a water-smoker such as the Brinkmann"Smoke'n Pit" or the"Cook'N Ca'jun" (http://thebrinkmanncorp. com).
• If you don't own one, buy one.
• They are great.
• The night before the big meal, wash the thawed turkey thoroughly, inside and out, and pat dry.
• Save the neck and innards for making gravy, if desired.
• Season inside and out with lemon-herb seasoning, granulated garlic, and salt and pepper to taste, and coat with olive oil.
• Do not stuff the turkey.
• If you want stuffing, use your favorite recipe, and cook it in the oven, out of the bird.
• Refrigerate until ready to start smoking.
• Soak 5-6 fairly large chunks of hardwood in water for as long as possible.
• DO NOT USE CHIPS!
• Set your alarm clock for for about 12 hours before dinner.
• Prepare the smoker as follows.
• Place 10 pounds charcoal in the fire-pan.
• Light the charcoal just barely, but make sure it is enough to keep burning.
• (Use an electric starter, or a butane torch, or place charcoal under your oven broiler just until lit. DO NOT use liquid charcoal lighter unless you want kerosene flavored turkey!) Place 2-3 chunks of wet hardwood on top of the charcoal, place water-pan above fire-pan, and fill with water.
• Place turkey on the rack above water-pan, cover smoker, and go back to bed.
• After about 6 hours, check the smoker.
• Stir up the charcoal and add a little more if necessary.
• Place remaining soaked hardwood chunks on top of charcoal, add more water if necessary, close the smoker, and relax for another 5-6 hours.
• It is almost impossible to overcook the turkey using this method, because it is cooking at a very low temperature.
• It will be juicy and tasty.
• Obviously the smoking should be done outside.
• Smoking indoors can be hazardous to your health.
• If the weather is freezing or below, add about 2-3 hours to the cooking time.
• The turkey is done when the leg can be moved easily.
• Carve immediately before serving.
• Notes: I usually use hickory wood, though pecan or oak are also great.
• You can add aromatic herbs or spices to the water pan if desired, but they will mostly be covered by the smoky taste.
• You can also add beer or wine to the water pan, but again, it is mostly covered by the smoke.

Steps:

• Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray; set aside.
• Cook turkey bacon according to package directions. Cool slightly and crumble; set aside.
• Heat turkey sausage according to package directions. Cut into 10 thin slices; set aside.
• Place Flatout Flatbread on prepared cookie sheet. Bake 2 minutes. Remove from oven. Spread with salsa. Top evenly with cheese, peppers and sausage. Return to oven and bake 4 to 5 minutes or until cheese is melted. Remove from oven and top with bacon and avocado slices. Drizzle with dressing and serve.