A delightful salad with Smoked Turkey, Walnuts and Apples all surrounded by a tasty Yogurt Dressing. The smoked turkey makes the difference in how plain becomes delicious, delectable and delightful. Yes it takes a little time to prepare as you need to smoke the turkey to start. But the end result makes it all worth the effort. The sodium in most turkey salads is very high due to the dressing and other preparations. An average over 800mg's is actually low for most of them. With no effort at all our smoked turkey salad is only 176mg's and guaranteed to give you flavors that are mouthwatering...
Recipes Designed To Help Lower Your Sodium For Life
A Heart Healthy Life Style
Smoked Turkey Salad
Smoking the Turkey. - There are many ways to smoke turkey. Depending on the equipment you have you can smoke in the oven, on the stove or my favorite in a barbeque. This method will impart the most flavor and give you an incredible taste sensation into your salad.
Take 2 cups of the pecan wood chips and place them into a bowl. Pour enough water to cover the chips and allow them
to soak for 30 minutes. Drain the chips before placing them on top of the charcoal.
Note: It's important that they are saturated with water before placing them on top of the charcoal in the BBQ.
Prepare the Turkey Legs. - Place the turkey legs into a large dish and brush on the Dijon mustard. Sprinkle 1 tbsp of
the Aromatica hot & spicy seasoning per turkey leg. Cover the dish with plastic wrap and set aside for 30 minutes.
Get the BBQ Ready. - Place two pounds of charcoal into a chimney starter. Place paper under the starter then
place the starter on top of the BBQ grill and light the paper with a match / lighter. Allow the charcoal to flame and burn
to a light ash. Approximately 10 minutes. Once the charcoal is ready, pour into the center of the BBQ then sprinkle the
soaked pecan chips on top of the hot charcoals. Place the grill on top and close the BBQ dome. Allow to smoke for
10 minutes before putting your turkey legs on the BBQ grill.
Spray or bush the BBQ grill with olive oil. Place the turkey legs directly on the grill. Allow the legs to smoke for 2 hours
turning them a 1/4 turn each 1/2 hour. The legs will be tender and smoked when the temperature reaches 180 degrees.
Note:The important fact in smoking is that it is done very slowly. The charcoal needs to be hot without flames.
Once the turkey is smoked, remove the legs from the barbeque and let them sit for 30 minutes to cool. Remove the skin and start
to pull the meat off the bone. It will come off very easy at this point. Remove all of the tendons from the meat as you are removing
the meat from the bone. Yield will be about 10 ounces from 1 pound of turkey legs.
Chop red onion and celery into large pieces. Cut apple into 1/4" pieces.
In a food processor place turkey, onion, celery and walnuts. Pulse for 10 to 15 seconds. Set aside
Dressing - Mix in a bowl: yogurt, vegenaise, apple cider vinegar, splenda and black pepper. Blend all ingredients with a whisk till smooth.
Salad - In a large bowl place: turkey mix, apple,no salt seasoning and dressing. Mix all together. Place into refrigerator for 1 hour before serving.