SMOKED TURKEY TORTILLA WRAPS - MEXICAN
Published for the ZWT III. This recipe comes from AllRecipes.com. A very quick and tasty version of traditional tortillas.
Provided by Um Safia
Categories One Dish Meal
Time 20m
Yield 10 tortilla wraps, 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat flour tortillas in a large skillet over medium heat until slightly browned.
- Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.
Nutrition Facts : Calories 503, Fat 21.6, SaturatedFat 7, Cholesterol 47.3, Sodium 1522, Carbohydrate 56.2, Fiber 2.7, Sugar 1.8, Protein 22.8
SMOKED WHOLE TURKEY
To ensure the skin stays crisp when smoking a turkey, give it a light brush of oil, skip any basting that could introduce unwanted moisture and cook at a slightly higher temperature than you normally would for a fattier cut of meat, like brisket or pork shoulder. Giving the bottom of the turkey a few minutes over direct heat at the end makes sure those joints around the legs and bottom of the wings are fully cooked without drying out the breast meat.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.
- Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ F to 350˚ F and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn off half the burners. Place a large drip pan under the grates on the cooler side of the grill.
- Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer's directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.
- Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚ F, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.
- Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
AVOCADO SMOKED TURKEY WRAPS
Crisp veggies and seasoned cream cheese help create this summery sandwich from Shawndell Atkinson of Provo, Utah. A snap to prepare, this hand-held is perfect for last-minute lunches on the go.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cream cheese, jalapenos, pepper and salt until blended; spread over one side of each tortilla. Layer with the lettuce, tomato, turkey, avocado and onion. Roll up tightly. Serve immediately.
Nutrition Facts : Calories 509 calories, Fat 32g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 1104mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
SMOTHERED MEXICAN LASAGNA
Great tasting and easy Mexican lasagna. Tastes like it was hard work.
Provided by Brenda Britten
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place ground turkey in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. Reduce heat to medium.
- In a medium bowl, mix together ricotta and eggs. Place 2 tortillas in the bottom of a 9x13 inch pan. Spread 1/4 of the ricotta mixture on tortillas. Spoon 1/4 of the meat mixture over the cheese. Repeat layers until all is used up.
- Bake in preheated oven for 20 minutes, or until sauce is bubbly. In a small bowl, mix together sour cream and salsa. Serve in a bowl on the side.
Nutrition Facts : Calories 715.9 calories, Carbohydrate 63.9 g, Cholesterol 190.3 mg, Fat 31.9 g, Fiber 4.8 g, Protein 40.5 g, SaturatedFat 13.3 g, Sodium 1659.5 mg, Sugar 6.7 g
SPICE-RUBBED SMOKED TURKEY
This turkey goes with recipes for Recipe #194583 and Recipe #194648. Make sure to begin early enough to allow for marinating time. All recipes originated with Cooking Light.
Provided by hepcat1
Categories Whole Turkey
Time 10h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove and discard giblets and neck from turkey. Trim excess fat, then rinse turkey with cold water and pat dry. Loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back, and tuck under turkey. Place turkey on a jelly-roll pan. Combine the brown sugar and the next 7 ingredients (brown sugar through coriander). Rub seasoning mixture over and under skin. Cover turkey with plastic wrap; refrigerate 8 hours.
- Soak wood chunks in water 1 hour, and drain well. Place a large, disposable aluminum-foil pan in center of bottom grill rack. Place 25 charcoal briquettes on each side of the pan; ignite briquettes. Place wood chunks over hot coals. Coat top grill rack with cooking spray; place over foil pan and hot coals. Uncover the turkey; remove from jelly-roll pan. Place on top rack over aluminum-foil pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone. Cover and smoke turkey 2 1/2 hours or until meat thermometer registers 180°, adding 8 additional briquettes to each side of drip pan every hour.
- (Cover the turkey loosely with foil if it becomes too brown. Turkey should be a deep mahogany brown when done. Closely monitor the grill to make sure the coals burn steadily, with continuous smoke, although don't check too often as lifting the grill lid decreases the inside temperature significantly).
- Serve with Roasted-Pear Stuffing (Recipe #194583) and Cranberry Syrup (Recipe #194648).
Nutrition Facts : Calories 744.1, Fat 36.7, SaturatedFat 10.3, Cholesterol 308.7, Sodium 878.2, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 92.9
MEXICAN TURKEY ROLL-UPS
This is the perfect recipe when you're hungry for a dish with Mexican flavor and want to use turkey. These roll-ups are fun and so tasty, even kids like them. It's a different use for leftover turkey. -Marlene Muckenhirn, Delano, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.
Nutrition Facts : Calories 639 calories, Fat 35g fat (18g saturated fat), Cholesterol 140mg cholesterol, Sodium 1501mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.
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