Below this recipe, there are links to all the ways this base beer brine recipe can be cooked. Set the temperature in your smoker to 250 degrees. You will want to make sure there is an extra sauce in there so it doesn’t get dry while it reheats. The smoked turkey legs add so much flavor to this soup it is a little mind-boggling. Saute garlic, onions, green onions and celery in olive oil until limp but not browned about 5 minutes. Brush the turkey with … In summary, making smoked turkey wings begins with the right spice rub. It takes a few minutes and is worth it for the extra succulence you get. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. If you've never had smoked turkey, you're missing out! Place the turkey tails and onion in a 4-quart Dutch oven and fill halfway with water. I used to make split pea soup with a ham bone or smoked ham hocks. Rub oil mixture under loosened skin and over breasts and drumsticks. Remove the turkey from the brine, rinse well to remove the brining liquid, and pat dry with paper towels. Make the most of your Thanksgiving turkey leftovers with this delicious recipe for turkey pot pie. Buying smoked turkey legs from your supermarket and infusing your stock is the quickest and easiest way to get smoked flavor into your gravy (I’m not talking about adding smoked paprika, which I’ve seen some recipes floating out there using and then calling it “smoked gravy.” It’s the East African style collard greens called sukuma wiki – a very simple yet flavorful recipe. This is the only smoked turkey recipe you will ever need. This Southern-Style Collard Greens is cooked with smoked Turkey Legs, onions, garlic, and broth; cooking everything in a single pot means that all the flavors are retained. https://carnaldish.com/recipes/southern-style-collard-greens-with-smoked-turkey If you don’t have a Traeger and have been wanting a smoker, I’d highly recommend you put it … Vigorously rub the remaining ½ cup olive oil onto the skin of the turkey and add salt and pepper (about 3 Tbsp of each). Coat the turkey in canola oil and place on rib rack inside of the roasting pan. Discard the brining liquid and solids. Then one day I tried it with turkey legs and I was hooked. Traeger Smoked Turkey. A twist on traditional chicken pot pie, this recipe nestles turkey, vegetables, gravy and apple beneath a flaky golden brown crust. Let the meat cool for 15 minutes, then carve and serve the turkey or debone it for pulled turkey. Season with salt and sweet and smoky seasoning making sure to season the cavity … DIRECTIONS. This only takes 35-45 minutes to smoke, so once you have removed the turkey, tuck this right on the grill to cook. We used a 17 pound Honeysuckle White turkey for this recipe, and smoked it at 275-300 degrees for just under 4 hours. Total Time: 21 hours. More great holiday recipes to enjoy! This recipe is written specifically with the Traeger smoker in mind, but if you have a different brand or type of smoker, it should be easily adaptable to achieve the smoky flavor. The sweet brine tenderizes, and the simple rub lets the true flavor of the protein shine through. 30 mins | For tailgating or camping, follow the recipe, for the bbq coated smoked turkey. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. This Smoked Turkey Brine Recipe is jam packed with incredible flavor, from a bourbon citrus brine, to an herbed butter, to a flavorful turkey dry rub, This is the juiciest and most flavorful turkey that will have your guests going back for seconds… and maybe even thirds. The turkey is safe to take off the smoker when it’s reached 165 degrees. This recipe begins by dry brining the turkey with a little salt rub 48 hours before you want to cook it. This Smoked Turkey is a sure winner for your Thanksgiving dinner. Drain, do not rinse set aside. There are all sorts of different types of meat that you can cook in a smoker, but this smoked turkey wings recipe really takes the cake. Best with a spatchcock turkey, it has a dry brine and is smothered in an herb mixture that leaves it juicy and delicious. 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