Smoked Turkey Salad

Name: Smoked Turkey Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H15M0.000S
Yield: 2 servings
Ingredients: 2 Smoked Turkey Legs, recipe follows; 1/4 cup diced celery; 1/4 cup diced apple; 1 tablespoon pecans, roasted; 1 teaspoon rice wine vinegar; 1 teaspoon fresh parsley, finely chopped; 1/4 teaspoon freshly ground black pepper; 1/4 cup mayonnaise; 3 quarts water, hot; 225 grams kosher salt; 225 grams dark brown sugar; 1100 grams (about 2.5 pounds) ice; 6 turkey legs; 1 cup unsalted chicken stock

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Level: Intermediate

Total: 8 hr 15 min (includes brining time)
Active: 15 min

Yield: 2 servings

Level: Intermediate

Total: 8 hr 15 min (includes brining time)
Active: 15 min

Yield: 2 servings

Ingredients

2 Smoked Turkey Legs, recipe follows

1/4 cup diced celery

1/4 cup diced apple

1 tablespoon pecans, roasted

1 teaspoon rice wine vinegar

1 teaspoon fresh parsley, finely chopped

1/4 teaspoon freshly ground black pepper

1/4 cup mayonnaise

Smoked Turkey Legs:

3 quarts water, hot

225 grams kosher salt

225 grams dark brown sugar

1100 grams (about 2.5 pounds) ice

6 turkey legs

1 cup unsalted chicken stock

Directions

Special equipment:

smoker and hardwood chunks; 8-quart plastic container

Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
Place the turkey, celery, apple, pecans, vinegar, parsley, black pepper and mayonnaise in a medium-sized bowl. Stir to combine and serve.

Smoked Turkey Legs:

Yield: 6 legs

Place the water, kosher salt and brown sugar in an 8-quart plastic container and stir until fully dissolved. Add the ice before submerging the turkey legs in the brine. Cover and refrigerate for 4 hours or up to 12 hours.
Set up your favorite smoker and add a handful of hardwood chunks. If you have heat control, set it to 150 to 170 degrees F and allow the wood to smoke for approximately 30 minutes.
While the smoker is heating, drain the legs, pat them dry and arrange them on a rack. Smoke the legs on the rack for 3 hours, rotating the legs halfway through.
Heat your oven to 350 degrees F. Make 2 pouches out of double-layered heavy-duty tin foil, adding 3 legs and 1/2 cup of chicken stock to each pouch. Braise the legs in their pouches for 1 hour, then carefully drain and reserve the jus.
Defat the jus, remove the skins and serve the legs alongside the smoky jus.