24 Delicious Smoked Turkey Recipes for Every Occasion

Hungry for something smoky and satisfying? You’re in luck! Our roundup of 24 Delicious Smoked Turkey Recipes is packed with mouthwatering ideas for every occasion, from quick weeknight dinners to festive holiday feasts. Whether you’re craving comfort food or looking to impress at your next gathering, these recipes will inspire you to fire up the smoker and get cooking. Dive in and discover your new favorite dish!

Classic Smoked Turkey with Herb Butter

Zesty and aromatic, this Classic Smoked Turkey with Herb Butter is a showstopper that’s surprisingly straightforward to prepare. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 whole turkey, 12-14 lbs, thawed
• 1 cup unsalted butter, softened
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp garlic, minced
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the turkey.
2. In a medium bowl, combine the softened butter, rosemary, thyme, sage, and minced garlic to create the herb butter.
3. Gently loosen the skin of the turkey over the breast and thighs with your fingers, being careful not to tear it.
4. Spread half of the herb butter under the skin, directly on the meat, for maximum flavor infusion.
5. Rub the remaining herb butter over the outside of the turkey, then season evenly with kosher salt and black pepper.
6. Place the turkey in the smoker, breast side up, and insert a meat thermometer into the thickest part of the thigh.
7. Smoke the turkey until the internal temperature reaches 165°F, approximately 30 minutes per pound, maintaining the smoker temperature at 225°F.
8. Once the turkey reaches the desired temperature, remove it from the smoker and let it rest for 20 minutes before carving.

Unbelievably moist and infused with the smoky aroma of the herbs, this turkey boasts a crispy, golden skin that’s irresistible. Serve it alongside a vibrant cranberry sauce or atop a bed of roasted root vegetables for a festive presentation.

Maple Glazed Smoked Turkey

Zesty flavors and a smoky aroma come together in this Maple Glazed Smoked Turkey, a dish that promises to elevate your culinary skills and impress at any gathering. Follow these methodical steps to achieve a perfectly glazed turkey with a balance of sweetness and smokiness.

Ingredients

• 1 whole turkey, 12-14 lbs, brined overnight
• 1 cup pure maple syrup, grade A
• 1/2 cup apple cider vinegar
• 2 tbsp Dijon mustard
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/4 cup clarified butter

Instructions

1. Preheat your smoker to 225°F, using hickory or apple wood chips for a subtle smoky flavor.
2. Pat the brined turkey dry with paper towels, ensuring the skin is completely dry for optimal crispiness.
3. In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, garlic powder, onion powder, and cayenne pepper. Simmer for 5 minutes, stirring occasionally, until the glaze thickens slightly.
4. Brush the turkey evenly with clarified butter, then place it breast-side up in the smoker.
5. Smoke the turkey for 4 hours, maintaining a consistent temperature of 225°F, and baste with the maple glaze every hour.
6. After 4 hours, increase the smoker temperature to 350°F and continue smoking until the internal temperature of the turkey reaches 165°F in the thickest part of the thigh, about 1-2 hours more.
7. Remove the turkey from the smoker and let it rest for 20 minutes before carving to allow the juices to redistribute.

This Maple Glazed Smoked Turkey boasts a crispy, caramelized exterior with tender, juicy meat infused with a hint of smokiness and sweetness. Serve it alongside roasted root vegetables or a crisp apple slaw for a complete meal that celebrates the flavors of the season.

Spicy Cajun Smoked Turkey

Zesty flavors and a smoky aroma define this Spicy Cajun Smoked Turkey, a dish that promises to bring a touch of Southern charm to your table. Perfect for those who appreciate a bit of heat with their meat, this recipe guides you through creating a mouthwatering centerpiece that’s as flavorful as it is impressive.

Ingredients

• 1 whole turkey, 12-14 lbs, thawed
• 1/2 cup clarified butter, melted
• 1/4 cup Cajun seasoning
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 cup apple cider vinegar
• 2 cups chicken stock, low sodium

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the turkey.
2. Pat the turkey dry with paper towels, both inside and out, to ensure the skin crisps up nicely.
3. In a small bowl, mix together the Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano to create your rub.
4. Brush the entire turkey with the melted clarified butter, making sure to coat it evenly.
5. Generously apply the spice rub all over the turkey, including under the skin and inside the cavity for maximum flavor.
6. Place the turkey on the smoker rack, breast side up, and insert a meat thermometer into the thickest part of the thigh.
7. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F.
8. Every hour, baste the turkey with a mixture of apple cider vinegar and chicken stock to keep it moist.
9. Once done, remove the turkey from the smoker and let it rest for 20 minutes before carving to allow the juices to redistribute.

Carving into this Spicy Cajun Smoked Turkey reveals a perfectly moist interior with a crispy, flavorful skin. Serve it alongside a cool, creamy coleslaw to balance the heat, or slice it thin for a Cajun-inspired sandwich that packs a punch.

Smoked Turkey with Apple Cider Brine

Let’s embark on a culinary journey to create a succulent smoked turkey that’s brined to perfection with apple cider, ensuring a moist and flavorful centerpiece for your table.

Ingredients

• 1 gallon apple cider
• 1 cup kosher salt
• 1/2 cup light brown sugar, packed
• 2 tbsp whole black peppercorns
• 4 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 1 whole turkey (12-14 lbs), thawed
• 2 cups applewood chips, soaked in water for 30 minutes

Instructions

1. In a large pot, combine apple cider, kosher salt, brown sugar, black peppercorns, garlic, and rosemary. Bring to a boil over high heat, stirring until salt and sugar are completely dissolved. Remove from heat and let cool to room temperature.
2. Place the thawed turkey in a large brining bag or container. Pour the cooled brine over the turkey, ensuring it’s fully submerged. Seal and refrigerate for 12-24 hours.
3. Preheat your smoker to 225°F. Drain and pat the turkey dry with paper towels. Discard the brine.
4. Place the turkey on the smoker rack. Add the soaked applewood chips to the smoker according to the manufacturer’s instructions.
5. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh, avoiding the bone.
6. Remove the turkey from the smoker and let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring a moist bite.

With its crispy, golden skin and tender, juicy meat infused with the subtle sweetness of apple cider and smokiness from the applewood, this turkey is a showstopper. Serve it with a side of roasted root vegetables or a crisp apple salad to complement its rich flavors.

Garlic and Herb Smoked Turkey Breast

Amidst the hustle of daily life, a perfectly smoked turkey breast can bring a touch of gourmet to your table with minimal fuss. This Garlic and Herb Smoked Turkey Breast recipe is designed to guide you through each step, ensuring a succulent, flavorful result every time.

Ingredients

• 1 whole turkey breast, bone-in, skin-on (about 5-6 lbs)
• 3 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F, ensuring it’s set up for indirect heat.
2. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, smoked paprika, kosher salt, and black pepper to create a herb rub.
3. Pat the turkey breast dry with paper towels, then evenly coat it with the herb rub, including under the skin for maximum flavor.
4. Place the turkey breast on the smoker rack, skin side up, and add the soaked applewood chips to the coals.
5. Smoke the turkey breast for approximately 3 hours, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part.
6. Remove the turkey breast from the smoker and let it rest for 15 minutes before slicing to allow the juices to redistribute.

Now, the turkey breast emerges with a beautifully smoky crust, tender meat infused with garlic and herbs, and a juicy interior. Serve it sliced atop a bed of wild rice or alongside roasted root vegetables for a meal that’s as visually appealing as it is delicious.

Smoked Turkey Legs with Barbecue Sauce

Begin by imagining the smoky aroma of perfectly cooked turkey legs, glazed with a rich barbecue sauce, filling your kitchen. This recipe will guide you through each step to achieve that mouthwatering result, even if you’re new to smoking meats.

Ingredients

• 4 large turkey legs, skin-on
• 1 cup applewood chips, soaked in water for 30 minutes
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp dark brown sugar, packed
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the turkey legs.
2. While the smoker heats, pat the turkey legs dry with paper towels to ensure the skin crisps properly.
3. In a small saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt. Simmer for 5 minutes, stirring occasionally, to meld the flavors.
4. Place the soaked applewood chips in the smoker’s chip tray to start producing smoke.
5. Arrange the turkey legs on the smoker rack, leaving space between each for even smoke circulation.
6. Smoke the turkey legs for 3 hours, maintaining a consistent temperature of 225°F, and baste with the barbecue sauce every 45 minutes.
7. After 3 hours, check the internal temperature of the turkey legs with a meat thermometer; it should read 165°F.
8. Remove the turkey legs from the smoker and let them rest for 10 minutes before serving to allow the juices to redistribute.

Velvety and tender, the smoked turkey legs boast a deep, smoky flavor complemented by the tangy sweetness of the barbecue sauce. Serve them atop a bed of creamy coleslaw for a contrasting crunch or alongside grilled corn for a summer feast.

Honey Mustard Smoked Turkey

Zesty flavors meet smoky goodness in this Honey Mustard Smoked Turkey recipe, perfect for those who appreciate a balance of sweet and tangy with a hint of smokiness. Follow these methodical steps to create a dish that’s sure to impress at any gathering.

Ingredients

• 1 whole turkey, 12-14 lbs, brined overnight
• 1/2 cup Dijon mustard
• 1/4 cup raw honey
• 2 tbsp apple cider vinegar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 2 cups applewood chips, soaked in water for 30 minutes

Instructions

1. Preheat your smoker to 225°F, ensuring it’s stable before adding the turkey.
2. In a medium bowl, whisk together Dijon mustard, raw honey, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper until smooth.
3. Pat the brined turkey dry with paper towels, then evenly coat the entire surface with the honey mustard mixture, including under the skin where possible.
4. Place the turkey on the smoker rack, breast side up, and add the soaked applewood chips to the coals.
5. Smoke the turkey for approximately 30 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Every hour, baste the turkey with the accumulated juices to keep it moist and flavorful.
7. Once cooked, let the turkey rest for 20 minutes before carving to allow the juices to redistribute.

Unbelievably tender and infused with a deep smoky flavor, this Honey Mustard Smoked Turkey boasts a crispy skin glazed with a sweet and tangy sauce. Serve it alongside a crisp apple slaw or over a bed of wild rice for a complete meal that celebrates the essence of outdoor cooking.

Smoked Turkey and Cranberry Panini

Now, let’s dive into creating a Smoked Turkey and Cranberry Panini, a perfect blend of smoky and sweet flavors that’s ideal for any meal. This guide will walk you through each step to ensure your panini is as delicious as it is easy to make.

Ingredients

• 2 slices of artisan sourdough bread
• 1/4 cup of whole-berry cranberry sauce
• 4 oz of smoked turkey breast, thinly sliced
• 2 slices of aged white cheddar cheese
• 1 tbsp of clarified butter
• 1/2 tsp of freshly ground black pepper

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet can be used as a substitute.
2. Spread 1/8 cup of whole-berry cranberry sauce evenly on one slice of the artisan sourdough bread.
3. Layer 2 oz of smoked turkey breast over the cranberry sauce, ensuring even coverage.
4. Place 1 slice of aged white cheddar cheese on top of the turkey, followed by the remaining turkey and cheese.
5. Spread the remaining cranberry sauce on the second slice of bread and place it on top, sauce side down, to form a sandwich.
6. Brush the outside of both slices of bread with clarified butter and sprinkle with freshly ground black pepper.
7. Place the sandwich in the preheated panini press and cook for 5 minutes, or until the bread is golden brown and the cheese has melted.
8. Remove the panini from the press, let it rest for 1 minute, then slice diagonally for serving.

Upon first bite, you’ll notice the crispy exterior giving way to the melty cheese and the harmonious blend of smoky turkey with the tart cranberry sauce. Serve with a side of sweet potato fries for a complete meal that’s sure to impress.

Smoked Turkey Soup with Vegetables

Let’s dive into creating a comforting bowl of Smoked Turkey Soup with Vegetables, perfect for any season. This recipe combines the rich flavors of smoked turkey with fresh vegetables for a hearty and nutritious meal.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 2 cloves garlic, minced
• 4 cups smoked turkey, shredded
• 6 cups turkey stock
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 1 cup diced Yukon Gold potatoes
• 1 cup fresh green beans, trimmed and cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced yellow onion, celery, and carrot to the pot. Sauté for 5 minutes, or until the vegetables begin to soften.
3. Stir in minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add shredded smoked turkey, turkey stock, bay leaf, and thyme leaves to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
5. Add diced Yukon Gold potatoes and green beans to the pot. Continue to simmer for another 15 minutes, or until the potatoes are tender.
6. Season the soup with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Mmm, the soup boasts a smoky depth from the turkey, balanced by the sweetness of the vegetables. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of fresh herbs for an extra layer of flavor.

Smoked Turkey Tacos with Avocado Salsa

Now, let’s dive into creating a dish that combines the smoky richness of turkey with the fresh zest of avocado salsa, perfect for a summer evening. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb smoked turkey breast, thinly sliced
• 2 ripe avocados, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice, freshly squeezed
• 1/2 tsp sea salt
• 8 corn tortillas
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat a skillet over medium heat (350°F) and lightly brush with extra-virgin olive oil.
2. Warm the corn tortillas in the skillet for 30 seconds on each side, then keep them wrapped in a clean towel to stay warm.
3. In a mixing bowl, combine the diced avocados, red onion, jalapeño, cilantro, lime juice, and sea salt to make the avocado salsa. Gently fold to avoid mashing the avocados.
4. Layer the smoked turkey slices evenly over each warmed tortilla.
5. Top each tortilla with a generous spoonful of the avocado salsa.
6. Serve immediately, ensuring each taco is assembled just before eating to maintain the perfect texture.

Gorgeously balanced, these tacos offer a smoky depth from the turkey, contrasted by the bright, creamy avocado salsa. For an extra touch, serve with a side of charred corn or a crisp, citrusy salad to complement the flavors.

Smoked Turkey and Cheese Quesadillas

Every home cook needs a reliable, crowd-pleasing recipe up their sleeve, and these Smoked Turkey and Cheese Quesadillas are just that. Perfect for a quick lunch or a fuss-free dinner, they combine smoky flavors with creamy cheese, all tucked into a crispy tortilla.

Ingredients

• 2 large flour tortillas
• 1 cup smoked turkey breast, thinly sliced
• 1 cup sharp cheddar cheese, grated
• 1/4 cup red onion, finely diced
• 2 tbsp clarified butter
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin

Instructions

1. Heat a large skillet over medium heat (350°F) and add 1 tbsp of clarified butter, swirling to coat the bottom evenly.
2. Place one flour tortilla in the skillet, then evenly distribute half of the grated sharp cheddar cheese over the tortilla.
3. Arrange the thinly sliced smoked turkey breast and finely diced red onion over the cheese, then sprinkle with smoked paprika and ground cumin.
4. Top with the remaining sharp cheddar cheese and the second flour tortilla, pressing down gently.
5. Cook for 3-4 minutes, or until the bottom tortilla is golden brown and crispy, then carefully flip the quesadilla using a wide spatula.
6. Add the remaining 1 tbsp of clarified butter to the skillet, then cook the other side for an additional 3-4 minutes until golden brown and the cheese is fully melted.
7. Remove the quesadilla from the skillet and let it rest for 1 minute before slicing into wedges.

Perfectly crispy on the outside with a gooey, flavorful filling, these quesadillas are a hit. Serve them with a side of salsa or a dollop of sour cream for an extra layer of flavor.

Smoked Turkey Pot Pie

Zesty flavors and comforting textures come together in this smoked turkey pot pie, a dish that transforms leftover smoked turkey into a hearty, savory masterpiece. Perfect for beginners, this recipe guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 2 cups smoked turkey, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 3 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1 tsp fresh thyme, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 1 package (14 oz) frozen puff pastry, thawed
• 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it begins to foam slightly.
3. Add the diced carrots and celery to the skillet, sautéing until they start to soften, about 5 minutes.
4. Sprinkle the all-purpose flour over the vegetables, stirring constantly to create a roux, cook for 2 minutes until golden.
5. Gradually whisk in the chicken stock, ensuring no lumps remain, then bring to a simmer.
6. Stir in the heavy cream, fresh thyme, and rosemary, then fold in the shredded smoked turkey, cooking until the mixture thickens, about 5 minutes.
7. Transfer the filling to a 9-inch pie dish, smoothing the top with a spatula.
8. Roll out the thawed puff pastry to fit the pie dish, then place it over the filling, trimming any excess.
9. Brush the pastry with the lightly beaten egg to ensure a golden finish.
10. Cut a few slits in the pastry to allow steam to escape, then bake for 25-30 minutes, or until the pastry is puffed and golden brown.

Buttery, flaky pastry encases a rich, smoky filling, offering a delightful contrast in textures. Serve this pot pie with a crisp green salad to balance its hearty richness, or enjoy it as a standalone comfort dish on a chilly evening.

Smoked Turkey Salad with Pecans and Blue Cheese

Mastering the art of combining smoky, crunchy, and creamy elements, this salad brings together the rich flavors of smoked turkey, toasted pecans, and tangy blue cheese for a dish that’s as satisfying as it is sophisticated.

Ingredients

• 2 cups smoked turkey breast, diced into 1/2-inch cubes
• 1/2 cup pecans, toasted and roughly chopped
• 1/4 cup crumbled blue cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 4 cups mixed greens, washed and dried

Instructions

1. In a large mixing bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, sea salt, and freshly ground black pepper until emulsified.
2. Add the mixed greens to the bowl and toss gently to coat the leaves evenly with the dressing.
3. Divide the dressed greens evenly among four plates.
4. Top each serving with equal amounts of diced smoked turkey breast, toasted pecans, and crumbled blue cheese.
5. Serve immediately, ensuring each bite includes a mix of greens, turkey, pecans, and blue cheese for the perfect flavor balance.

Key to this salad’s appeal is the contrast between the smoky turkey, the crunch of pecans, and the creamy sharpness of blue cheese. For an extra touch of elegance, serve it on a chilled plate to keep the greens crisp and refreshing.

Smoked Turkey and Wild Rice Casserole

Preparing a comforting smoked turkey and wild rice casserole is simpler than you might think, especially when you follow these detailed steps. This dish combines the rich flavors of smoked turkey with the nutty essence of wild rice, creating a hearty meal perfect for any occasion.

Ingredients

• 2 cups smoked turkey breast, diced into 1/2-inch pieces
• 1 cup wild rice, rinsed and drained
• 3 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time the casserole is ready to bake.
2. In a medium saucepan, combine the wild rice and chicken stock. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the clarified butter in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Add the minced garlic, thyme, and smoked paprika to the skillet, cooking for an additional 1 minute until fragrant, which will deepen the dish’s flavors.
5. Stir in the diced smoked turkey and heavy cream, heating through for about 3 minutes, ensuring the turkey is evenly coated and the mixture is homogenous.
6. Combine the cooked wild rice with the turkey mixture in the skillet, stirring gently to mix. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
7. Sprinkle the grated Parmesan cheese over the top of the casserole for a golden, crispy finish.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the edges are lightly browned.

The casserole emerges from the oven with a delightful contrast of textures: creamy rice, tender turkey, and a crispy cheese topping. Serve it alongside a crisp green salad or roasted vegetables for a balanced meal that highlights the smoky, savory flavors of the dish.

Smoked Turkey Sliders with Cranberry Mayo

Creating these sliders is a breeze, even for beginners, and the result is a mouthwatering combination of smoky, sweet, and creamy flavors that are perfect for any gathering.

Ingredients

• 1 lb smoked turkey breast, thinly sliced
• 12 slider buns, split
• 1/2 cup mayonnaise
• 1/4 cup cranberry sauce, whole berry
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 4 leaves butter lettuce
• 4 slices sharp cheddar cheese, quartered

Instructions

1. Preheat your oven to 350°F to warm the slider buns.
2. In a small bowl, combine the mayonnaise, cranberry sauce, Dijon mustard, and smoked paprika to create the cranberry mayo. Tip: For a smoother consistency, whisk the ingredients vigorously for 30 seconds.
3. Place the bottom halves of the slider buns on a baking sheet. Layer each with a piece of butter lettuce, followed by the smoked turkey slices. Tip: Arrange the turkey in a single layer to ensure even coverage.
4. Top each slider with a quarter slice of sharp cheddar cheese.
5. Bake in the preheated oven for 5 minutes, or until the cheese begins to melt. Tip: Watch closely to prevent the buns from over-toasting.
6. Remove from the oven and spread a generous amount of cranberry mayo on the top halves of the buns before placing them on the sliders.
7. Serve immediately while warm. The contrast between the smoky turkey, creamy mayo, and tangy cranberry creates a delightful flavor profile. For an extra touch, skewer each slider with a decorative pick to keep them together.

Fluffy slider buns cradle the rich, smoky turkey and sharp cheddar, while the cranberry mayo adds a bright, tangy note that elevates the entire dish. Consider serving these sliders on a wooden board for a rustic, shareable presentation.

Smoked Turkey and Stuffing Balls

Smoking your turkey and transforming it into stuffing balls is a delightful way to repurpose leftovers or create a new holiday favorite. Start by ensuring your smoked turkey is finely shredded for the best texture in every bite.

Ingredients

• 2 cups finely shredded smoked turkey
• 1 cup day-old sourdough breadcrumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh sage, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chicken stock

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded smoked turkey, sourdough breadcrumbs, melted butter, celery, onion, beaten eggs, minced sage, kosher salt, and black pepper. Mix until all ingredients are evenly distributed.
3. Gradually add the chicken stock to the mixture, stirring until the mixture is moist but holds its shape when formed into a ball.
4. Using a 1/4 cup measure, scoop the mixture and form into tight balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
5. Bake in the preheated oven for 20-25 minutes, or until the balls are golden brown and firm to the touch.
6. Let the smoked turkey and stuffing balls rest for 5 minutes before serving to allow them to set.

Delightfully crispy on the outside and tender on the inside, these smoked turkey and stuffing balls offer a perfect balance of smoky and savory flavors. Serve them atop a bed of creamy mashed potatoes or alongside a vibrant cranberry sauce for a festive touch.

Smoked Turkey Chili

Mastering the art of Smoked Turkey Chili begins with understanding its layers of flavor, achieved through a careful balance of spices and the deep, smoky essence of the turkey. This guide will walk you through each step, ensuring a rich and hearty dish that’s perfect for any gathering.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 pound smoked turkey, shredded
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 cups chicken stock
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, ensuring it doesn’t brown.
4. Add the shredded smoked turkey, chili powder, ground cumin, smoked paprika, and cayenne pepper, stirring to coat the turkey evenly with the spices.
5. Pour in the fire-roasted diced tomatoes, kidney beans, and chicken stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld together.
7. Season with sea salt and freshly ground black pepper, then simmer uncovered for an additional 10 minutes to thicken the chili.

Now, the Smoked Turkey Chili boasts a velvety texture with a smoky undertone that complements the heat from the spices. Serve it over a bed of steamed rice or with a side of crusty bread for a comforting meal that’s sure to impress.

Smoked Turkey and Sweet Potato Hash

Venturing into the world of hearty breakfasts or brunches, this Smoked Turkey and Sweet Potato Hash stands out as a flavorful and nutritious option. Perfect for those mornings when you crave something savory yet sweet, this dish combines the smokiness of turkey with the natural sweetness of potatoes, creating a balanced and satisfying meal.

Ingredients

• 1 cup smoked turkey breast, diced into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 tbsp clarified butter
• 1/2 cup yellow onion, finely diced
• 2 pasture-raised eggs, lightly beaten
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)

Instructions

1. Heat a large skillet over medium heat (350°F) and add clarified butter, allowing it to melt evenly across the surface.
2. Add diced sweet potatoes to the skillet, spreading them in a single layer. Cook for 5 minutes without stirring to achieve a golden crust.
3. Stir in the yellow onion and smoked turkey breast, cooking for an additional 3 minutes until the onions become translucent.
4. Sprinkle smoked paprika, ground cinnamon, salt, and black pepper over the hash, stirring to distribute the spices evenly.
5. Create two wells in the hash for the eggs. Pour the lightly beaten eggs into the wells, covering the skillet with a lid to cook the eggs to a soft set, about 3 minutes.
6. Remove the skillet from heat and let it sit covered for 1 minute to allow residual heat to finish cooking the eggs.

Best enjoyed straight from the skillet, this hash offers a delightful contrast between the crispy sweet potatoes and the tender, smoky turkey. For an extra touch of elegance, garnish with fresh herbs or a drizzle of hot honey before serving.

Smoked Turkey Alfredo Pasta

Unveiling the perfect blend of smoky and creamy, this Smoked Turkey Alfredo Pasta is a dish that promises to elevate your dinner table with its rich flavors and comforting textures. Let’s dive into the methodical process of creating this culinary delight.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 cup smoked turkey breast, thinly sliced
• 1 tbsp unsalted butter
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn.
3. Pour the heavy cream into the skillet with the garlic, stirring constantly to combine. Allow the mixture to simmer gently for 2 minutes, reducing slightly.
4. Gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with freshly ground black pepper and sea salt.
5. Add the thinly sliced smoked turkey breast to the sauce, stirring to coat and warm through, about 2 minutes.
6. Drain the pasta, reserving 1/4 cup of the pasta water. Immediately add the drained pasta to the skillet with the Alfredo sauce.
7. Toss the pasta with the sauce, adding the reserved pasta water a tablespoon at a time if needed to loosen the sauce. Tip: The starch in the pasta water helps to thicken the sauce naturally.
8. Finish by stirring in the unsalted butter until melted and the sauce is glossy. Tip: Adding butter at the end enriches the sauce’s flavor and texture.
9. Garnish with finely chopped fresh parsley before serving.

Hearty and indulgent, this Smoked Turkey Alfredo Pasta boasts a velvety sauce that clings to each strand of pasta, with the smoky turkey adding a depth of flavor. Serve it alongside a crisp green salad for a balanced meal, or enjoy it as is for the ultimate comfort food experience.

Smoked Turkey and Spinach Stuffed Shells

Ready to elevate your pasta game with a dish that combines smoky flavors with creamy richness? This recipe for smoked turkey and spinach stuffed shells is a delightful twist on a classic, perfect for impressing guests or treating yourself to a gourmet meal at home.

Ingredients

• 12 jumbo pasta shells
• 1 cup smoked turkey breast, finely diced
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, finely chopped
• 1 large pasture-raised egg, lightly beaten
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with extra virgin olive oil.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a mixing bowl, combine the smoked turkey breast, ricotta cheese, Parmesan cheese, chopped spinach, beaten egg, garlic powder, onion powder, and black pepper. Mix until well incorporated.
4. Using a small spoon, carefully fill each pasta shell with the turkey and spinach mixture, placing them seam side up in the prepared baking dish.
5. Pour the marinara sauce evenly over the stuffed shells, then sprinkle with shredded mozzarella cheese.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly golden.
7. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.

Unbelievably creamy and packed with flavor, these stuffed shells offer a perfect balance of smoky turkey and fresh spinach. Serve them alongside a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Smoked Turkey and Cornbread Casserole

When the craving for comfort food strikes, this smoked turkey and cornbread casserole delivers with its hearty layers and smoky flavors, perfect for a cozy family dinner or a potluck gathering.

Ingredients

• 2 cups smoked turkey, shredded
• 1 cup cornbread mix
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with butter.
2. In a large mixing bowl, combine the cornbread mix, whole milk, melted unsalted butter, and lightly beaten pasture-raised egg until just blended. Tip: Avoid overmixing to ensure the cornbread remains tender.
3. Fold in the shredded smoked turkey, grated sharp cheddar cheese, and finely chopped green onions into the cornbread mixture. Tip: For an extra smoky flavor, reserve a small amount of smoked paprika to sprinkle on top before baking.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the remaining smoked paprika, sea salt, and freshly ground black pepper evenly over the top.
5. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean. Tip: Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

The casserole emerges from the oven with a golden crust giving way to a moist, fluffy interior, where the smokiness of the turkey pairs beautifully with the sweet cornbread. Serve it alongside a crisp green salad or a dollop of sour cream for a delightful contrast in textures.

Smoked Turkey and Bean Soup

Gathering around a warm bowl of soup is one of life’s simple pleasures, and this Smoked Turkey and Bean Soup is no exception. Perfect for beginners, this recipe guides you through each step to create a comforting, flavorful dish.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced smoked turkey
• 4 cups chicken stock
• 2 cups cooked white beans
• 1 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add diced smoked turkey to the pot and cook for 2 minutes to lightly brown.
5. Pour in chicken stock, then add cooked white beans, smoked paprika, sea salt, black pepper, and bay leaf.
6. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
7. Remove the bay leaf before serving. Tip: For a thicker soup, mash some of the beans against the side of the pot.
8. Season with additional salt and pepper if needed. Tip: Let the soup rest for 5 minutes off the heat to allow flavors to meld.
9. Serve hot. Tip: Garnish with a drizzle of olive oil and a sprinkle of smoked paprika for an extra touch of flavor.

Hearty and smoky, this soup boasts a rich texture from the beans and a deep flavor profile thanks to the smoked turkey. Consider serving it with a side of crusty bread for dipping, or top with fresh herbs for a vibrant contrast.

Smoked Turkey and Mushroom Risotto

Venturing into the world of risotto can seem daunting, but with this smoked turkey and mushroom risotto, you’ll find a comforting dish that’s both luxurious and approachable. Let’s break down the process into manageable steps to ensure a creamy, flavorful outcome every time.

Ingredients

• 1 cup Arborio rice
• 4 cups homemade chicken stock, kept warm
• 1/2 cup dry white wine
• 1/2 lb smoked turkey breast, diced into 1/2-inch pieces
• 1 cup wild mushrooms, thinly sliced
• 1/4 cup unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. In a large, heavy-bottomed skillet, heat the olive oil over medium heat until shimmering.
2. Add the diced onion and a pinch of salt, sautéing until translucent, about 3 minutes.
3. Stir in the minced garlic and thyme leaves, cooking for an additional 30 seconds until fragrant.
4. Add the Arborio rice, toasting it in the oil and onion mixture for 2 minutes, stirring constantly to prevent burning.
5. Pour in the white wine, stirring continuously until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, allowing each addition to be absorbed before adding the next, stirring frequently. This process should take about 18-20 minutes.
7. While the risotto cooks, in a separate pan, melt the butter over medium heat and sauté the mushrooms until golden, about 5 minutes. Add the smoked turkey to warm through, about 2 minutes.
8. Once the risotto is creamy and the rice is al dente, fold in the mushroom and turkey mixture along with the Parmesan cheese. Season with salt and pepper to taste.
9. Remove from heat and let stand for 2 minutes before serving to allow the flavors to meld.

Finished with a sprinkle of extra Parmesan, this risotto boasts a velvety texture with the smoky depth of turkey and earthy mushrooms. For an elegant touch, serve it in warmed bowls garnished with a thyme sprig.

Smoked Turkey and Brie Croissants

Ready to elevate your brunch game with a dish that combines simplicity with sophistication? These Smoked Turkey and Brie Croissants are a perfect blend of smoky, creamy, and buttery flavors, wrapped in a flaky, golden crust.

Ingredients

• 2 large croissants, halved horizontally
• 4 oz smoked turkey breast, thinly sliced
• 4 oz Brie cheese, rind removed and sliced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for toasting the croissants.
2. In a small bowl, whisk together the Dijon mustard and honey until fully combined. This mixture will add a sweet and tangy flavor to the croissants.
3. Lightly spread the softened butter on the cut sides of the croissant halves. This will help them achieve a golden brown color as they toast.
4. Place the croissant halves, buttered side up, on a baking sheet. Toast in the preheated oven for 5 minutes, or until lightly golden. Keep an eye on them to prevent over-toasting.
5. Remove the croissant halves from the oven. Layer the smoked turkey and Brie slices on the bottom halves. Drizzle the mustard-honey mixture over the cheese.
6. Return the assembled croissants to the oven for an additional 3-5 minutes, just until the Brie begins to melt. The key is to melt the cheese without making the croissants soggy.
7. Carefully place the top halves of the croissants over the melted Brie and turkey. Serve immediately while warm and gooey.

Offering a delightful contrast between the crisp exterior and the soft, melted interior, these croissants are a testament to the magic of simple ingredients. For an extra touch of elegance, serve with a side of mixed greens lightly dressed in a vinaigrette.

Conclusion

Outstanding flavors await in our roundup of 24 Delicious Smoked Turkey Recipes, perfect for any gathering or cozy night in. We hope these dishes inspire your next culinary adventure. Don’t forget to try your favorites, share your thoughts in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!