Smoked turkey adds a delicious twist to a traditional Thanksgiving menu -- and makes for great leftovers too. Whether you splurge on a whole smoked turkey or simply use the breast, our recipes for smoked turkey in salads, sandwiches, and casseroles will give you plenty of great ways to serve it this Thanksgiving.See Popular Smoked Turkey Recipes
The best way to describe the Iowa State Fair's monster smoked turkey leg is: "Fred Flintstone food." Seriously, there's something fundamentally primal about walking around with a giant poultry leg in your hand and ripping the meat off the bone with your teeth. It's also enough meat to feed a family--no kidding, it weighs well over a pound.
Smoke-cook a turkey breast with apple, onion, and fresh herbs. Savor the aroma while you lounge on the hammock and let the smoker do the work.
Soaking the turkey breast in the spicy brown sugar brine helps keep the meat moist and juicy, even after 1 1/2 hours of smoke cooking.
This smoked turkey breast is great for entertaining because it feeds a crowd. Plus there's not much to do except wait while the brine turns the bird luxurious and then wait again until the grill turns it irresistible.
A lot of people are getting on the turkey bandwagon, and we'll admit, we're with them. Not that we're ever likely to turn our backs entirely on a good all-beef hamburger or smoked kielbasa any time soon. But the truth is, the turkey-based alternatives are often just as flavorful and somehow lighter but still satisfying.
If you think Thanksgiving is the only time of year to test your skills at smoking a turkey, think again. This slow-cooking method infuses the meat with a savory and smoky flavor that's as good during the warm spring and summer months as it is during the cool holiday season. Like roasting, smoking uses low, indirect heat. But it's more than just heating--this method actually adds a rich flavor to the meat, which can be influenced by your choice of wood chips, herbs and other flavorings you put directly on the heat source in your smoker. And since the process take several hours, you can make a day out of smoking your turkey. So, break out the Frisbee, lounge in the hammock and soak up the sun and fresh air, while the smoker does all the work.
This year, my resolution is to eat more healthy greens, specifically collards. What's so great about this nutrition-packed vegetable is that you can buy a ton of it, keep in on hand, and create all kinds of easy dishes without ever having to make up anything ahead -- think "rice" with way more goodness! Let's get started with a terrific recipe for Collard Greens and Smoked Turkey.
There are occasions that call for a champagne toast, holiday gatherings that all but require roast turkey or smoked ham, but when you're celebrating something so big you need to pull out all the stops, you'll want to know how to cook prime rib. Prime rib, sometimes called a standing roast, is the piece de resistance of beef roasts. It can be served with or without ribs and can satisfy a hungry crowd. But it's not inexpensive, so you'll want to make sure you get it perfect.
Collards are a regional staple in the Southeast, but people in other parts of the country are less familiar with how to cook collard greens. Considering that they're packed with nutrients such as vitamins A and C--not to mention being delicious--it's about time that changed.
When it comes to Thanksgiving, there is really one true star of the show: the turkey. And though it can be fun to play with different cooking methods and ingredients, there's something to be said for playing it straight. After all, guests are looking for a Thanksgiving roast turkey that's beautifully golden brown on the outside, plump and juicy on the inside.
You say you're already tired of Thanksgiving turkey recipes? Then, listen up, my friends. Or "read up," if you will.
Over the river and through the woods to Grandmother's house we go. The horse knows the way to carry the sleigh ... HOLD ON!
A Southwestern Thanksgiving stays down to earth -- right where it ought to be. Because that's the way Arizonans, New Mexicans, and Texans like to to eat every day of the year. The "three sisters" of Native American gardens -- corn, beans and squash -- are the basis of many a Southwestern meal.
So you checked out our tip sheet on buying the right turkey, and now you've hauled home this big hunk of a bird from the grocery store. One question remains: what're you going to do with it? True, no one's going to fault you for taking the classic approach: season it with a little salt and pepper, brush it with oil (so you get that picture-perfect golden hue), then let it roast.
Thanksgiving stuffing was never one of my favorite dishes on the holiday table. Until now. New flavors and textures have made a rather bland side dish much more exciting and healthy.
Sure, breakfast for dinner has always been an IHOP staple, but at your favorite five-star bistro? Waffles for dinner may sound like it's just one step above pouring yourself a p.m. bowl of Cheerios, but as the Today show reports, gourmet chefs around the country are dishing up waffles topped with everything from soft shell crab to chicken liver (yes, chicken liver) and adding the likes of beer, squash and Old Bay seasoning to the batter.