Recipe courtesy of Alton Brown

Smoked Turkey Salad

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  • Level: Intermediate
  • Total: 8 hr 15 min (includes brining time)
  • Active: 15 min
  • Yield: 2 servings
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Smoked Turkey Legs:


Special equipment:
smoker and hardwood chunks; 8-quart plastic container
  1. Remove the skins from the Smoked Turkey Legs, pull off the meat and chop into 1/2-inch cubes.
  2. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Defat the jus, remove the skins and serve the legs alongside the smoky jus.

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