get married»Nigerian soup recipes»Smoked Turkey Stew (Rice and Stew)
Published:VonA joke
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when you loveNigerian Stew and Ricethen you will love itensopado de peruRevenue. Smoked turkey cooked in a rich pepper blend until well roasted and infused with flavors for a delicious result.
Rice and stew in an African home
As a true Nigerian living in the diaspora, there's no way I can't have rice and stew on my table at least once a week. If I can't do that my husband and kids will drag me down, I'm sure many West African homes would do the same.
Rice and stew are likeOkrasuppeyfollowNo matter how fancy and sophisticated you are, you'll always love these meal combinations.
Today's stew is simple and straightforward and is similar to my popularofada upholstery. Same concept but different protein options and I used a mix of palm oil and vegetables. You can use any of these cooking oils, it would make a delicious stew.
This Nigerian stew is best served with regular boiled rice and can also be served with it.fried yam. You should always have this recipe in the fridge. Let me show you how to make it in simple steps.
Related post:Are you new to Nigerian cuisine, check out mine.mix pepperMail. It is the base for most Nigerian recipes.
Ingredients
Peru defumado
rotten pepper: Also known as Tatashe in Nigeria
Scottish hatpeppers
onion
palm oil
vegetable oil
johannisbrot; In Yoruba it is also known as Iru (Iru Woro). This is optional, but recommended if you can find one.
land crabs: this is optional but great for adding depth of flavor
Sal
chicken broth powder
How to make perfect smoked turkey stew with rice.
Roast the smoked turkey:Wash smoked turkey and place in deep fryer basket at 350F for 15 minutes, turning once. Alternatively, place the smoked turkey on a parchment-lined baking sheet or nonstick baking sheet and broil for 15 to 20 minutes, turning halfway through cooking. Transfer the turkey to a plate and set aside. If desired, cut the turkey into smaller pieces, this is optional.
mix with pepper: Place the coarsely chopped red peppers, Scotch whiskey and onions in a food processor and blend until thick. (If you puree the pepper mixture until smooth, you will not get the same texture and you may also need to cook the pepper mixture to make it smaller.)
Warm the oil:Place a heavy skillet over medium heat, add vegetable oil and palm oil, and heat until very hot (You don't need to bleach the oil for this, but you can if you like.) Add the chopped onions and sauté until soft and fragrant, then add the washed carob seeds and cook for about a minute. Keep an eye on it to prevent it from burning.
Add pepper mixtureAdd to the pan, stir and cook for 10 minutes, stirring occasionally to keep the stew from burning. Season the stew with chicken broth, do not add salt, as smoked turkey can be quite salty, so it should be added last.
Add the smoked turkey to the grilladd to the stew, stir and continue for another 10 to 15 minutes or until the oil floats to the top of the stew. (Don't worry if the oil seems too much, you can always decant it before serving)
add ground crab, stir to combine. Taste the stew and adjust the salt to taste. Cook the stew for another 3 to 5 minutes. remove from heat and serve warmWhite ricethe rice ofada.
how to store
Smoked turkey stew is a great meal prep. You can store it in an airtight container in the fridge for up to 5 days and in the freezer for up to 3 months.
To warmFrozen - Simply thaw overnight in the fridge or reheat frozen in the microwave.
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I would love to hear how it went if you tried this recipe, tag me on Instagram#mineactivekitchen.You can also save this recipe to your.pinterest! See you in my next post.
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5of 1 vote
Smoked Turkey Stew (Rice and Stew)
If you like Nigerian rice and stew, you will love this turkey stew recipe. Smoked turkey cooked in a rich pepper blend until well roasted and infused with flavors for a delicious result.
Servings:8
Author:A joke
Ingredients
- 12 parts Smoked turkey or as needed
- 4 big red peppers by having
- 2 Scotch Bonnet Chiles or use depending on heat tolerance
- 2 chopped medium onion, reserve about ½ cup
- ½ taxes palm oil
- ¾ taxes vegetable oil
- 2 soup spoon johannisbrot Cola
- ⅓ taxes ground crayfish
- salt to taste
- 1 soup spoon Chicken bouillon powder or as needed
instructions
Roast the smoked turkey:Wash smoked turkey and place in deep fryer basket at 350F for 15 minutes, turning once. Alternatively, place the smoked turkey on a parchment-lined baking sheet or nonstick baking sheet and broil for 15 to 20 minutes, turning halfway through cooking. Transfer the turkey to a plate and set aside. If desired, cut the turkey into smaller pieces, this is optional.
Mix the pepper:Place in a food processor, add the coarsely chopped red peppers, whiskey and onions and blend until thick. (Squeezing the pepper mixture until smooth will not achieve the same texture, and you may also need to cook the pepper mixture to make it smaller.)
Warm the oil:Place a heavy skillet over medium-high heat, add the vegetable oil and palm oil, and heat until very hot (you don't need to blanch the oil to do this, but you can if you like). Add the chopped onions and sauté until soft and fragrant, add the washed carob seeds and cook for about a minute. Keep an eye on it to prevent it from burning.
Add pepper mixtureAdd to the pan, stir and cook for 10 minutes, stirring occasionally to keep the stew from burning. Season the stew with chicken broth, do not add salt, as smoked turkey can be quite salty, so it should be added last.
Add the smoked turkey to the grilladd to the stew, stir and continue for another 10 to 15 minutes or until the oil floats to the top of the stew. (Don't worry if the oil seems too much, you can always decant it before serving)
add ground crabstir to combine. Taste the stew and adjust the salt to taste. Cook the stew for another 3 to 5 minutes. remove from heat and serve over cooked white rice or ofada rice.
Comments
how to store
Smoked turkey stew is a great meal prep. You can store it in an airtight container in the fridge for up to 5 days and in the freezer for up to 3 months.
To reheat frozen food: Simply thaw overnight in the fridge or reheat frozen in the microwave.
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FAQs
How do you cook smoked turkey? ›
- Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
- Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. ...
- Place the turkey in a roasting pan fitted with a rack. ...
- Place the turkey in the grill or smoker and cook for 45 minutes.
With a smoked turkey, you don't have to brine the turkey first, which is awesome. That is because, with a smoked turkey, the long slow and low heat actually doesn't dry the bird out too quickly. The low heat draws the moisture into the bird, not evaporate it out.
Is a smoked turkey already cooked? ›Butterball Smoked Whole Turkeys are fully cooked and ready to eat. They can be used in recipes calling for cooked turkey without prior heating. The pink color of the meat comes from smoking and curing and is not a sign of undercooked meat. To serve cold: Remove turkey from wrapper.
How long should you cook smoked turkey? ›Set the smoker to 225° F. Place the turkey on a cooking rack and cook for 8 to 12 hours or until the inner thigh temperature reaches 180° F. Check the temperature of your turkey after 3½ hours. Your turkey must pass through a critical range of 40° F to 140° F in 4 hours or less.
Is it better to smoke a turkey fast or slow? ›Allow enough time and smoke hotter than usual
Cooking low and slow will result in rubbery skin that is unpleasant to eat. Keep your smoker between 275 – 350°F, but if it dips higher or lower it's not a huge deal. Just make sure it doesn't stay that way for too long.
My solution is to smoke the turkey directly on the grill grates, with a roasting pan filled with 1″ water underneath the grates, about 3-4 inches from the meat. This will keep the cooking environment moist but let the turkey get evenly crisp on the outside.
Is it better to smoke a turkey at 225 or 250? ›Turkey can be smoked at a smoker temperature as low as 225 degrees, but it's much quicker if smoked at 275-300 degrees, or even higher. When smoking at a lower temperature you're looking at more time in the smoker, but that means the turkey could potentially have a richer smoke flavor.
What do you do with a fully cooked smoked turkey? ›Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.
What do you do with a precooked smoked turkey? ›Separate the smoke turkey into sections. Drumsticks and thighs, breasts and wings. Heat the oven up to 325 for warming up the turkey. Put the smoked turkey in a pan, cover it with foil, and bake until it's warmed up, about 155 degrees.
Can you overcook a smoked turkey? ›One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor.
How long does it take for smoked turkey to get tender? ›
Place the turkey in the smoker. Cook for 5-6 hours, basting with chicken broth every 30-45 minutes, until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
How do you warm up a smoked turkey without drying it out? ›To keep your smoked turkey moist and tender, place it on a rack in a roasting pan with a little water in the bottom. Cover it with foil and reheat it in a low oven. How long does it take to reheat a smoked turkey? It will take 2 to 3 hours to reheat a smoked whole turkey depending on the size of the turkey.
Is a smoked turkey good? ›Smoking is a flavorful way to serve a Thanksgiving turkey, and it frees up your oven for pies and side dishes. Though it requires a bit of preparation beforehand, the end result of juicy meat, smoky flavor, and deeply burnished skin is worth the effort.
What is the danger zone when smoking a turkey? ›Food safety is of primary concern when smoking turkey. Turkey breasts, drumsticks, wings, and whole turkeys are all suited for smoking, although for safety's sake, stick with whole turkeys that weigh 12 pounds or less. Turkey is in the “Danger Zone,” where bacteria grows the fastest, between 40°F and 140°F.
What flavor is best to smoke a turkey? ›Hickory is a classic hard wood choice for smoking turkey for several reasons. It has a distinct flavor that is robust and very forward and is familiar to those who enjoy smoky flavors. Maple wood gives off a sweeter smoke and can add a lovely golden hue to anything you smoke with it.
Why put apples in a turkey? ›Apples. Consider quartering an apple or two for stuffing your turkey. The flavor remind you of fall, but apples will also provide the turkey with a little extra moisture during the cooking process (you can still brine the turkey, of course).
Why is my smoked turkey rubbery? ›When the skin on your smoked turkey is rubbery, it's usually because there was too much moisture in the environment. A low smoker temperature can affect the meat itself, as well as the skin. If the skin is rubbery, you can try to offset it by reverse-searing the turkey over direct heat or browning it in the oven.
Should you cover a smoked turkey with foil? ›When the thick part of the thigh reaches 165 degrees, and the breast about 160, it's time to remove the turkey. The temperature will rise after removing it from the smoker. When the breast reaches 150F, cover it with foil to prevent it from being overcooked.
Should I baste my smoked turkey? ›Prepare the basting liquid on the stovetop before you prepare the bird and then find a small aluminum container that you can keep the basting liquid in in the smoker. Why should you baste your smoked turkey? Basting helps prevent the turkey from drying out on the smoker. Trust us when we say don't skip this part.
Do you smoke a turkey at 325 or 350? ›The Easiest Way to Smoke Turkey
High and fast is the way to go. Set your smoker to 325 to 350 degrees. Put the bird right on the grates at the center—no need for a sheet pan.
Should I use water when smoking a turkey? ›
Water is always important… especially when you are trying to achieve a nice smoke ring for your turkey. Humidity plays a key role in this process as well.
Do you let smoked turkey rest? ›You should rest turkey for at least 20 minutes, and up to 40 minutes for large whole turkeys. The longer you let your smoked turkey rest, the more moist and tender the meat. This is when the juices will redistribute in the turkey.
How do you heat a smoked turkey and keep it moist? ›Preheat the oven to 300°—low enough to prevent the heat from drawing moisture away from the meat, but high enough that it won't take hours to reheat. Place your leftover portions in aluminum foil and spoon a few spoonfuls of gravy or chicken stock over the meat. Add a pat of butter and close the foil tightly.
How do you thaw a fully cooked smoked turkey? ›- Leave the turkey in its bag from the store or when it was delivered. ...
- Remove the turkey from the bag and gently press on the breast and the leg. ...
- Loosely cover the turkey with foil and put it in a warm oven -- heated to 250 degrees Fahrenheit -- to finish defrosting. ...
- Leave the turkey in the bag.
The best dishes to serve with smoked turkey breast are mashed potato cakes, sweet potato rolls, green bean casserole, and cornbread stuffing. Try broccoli salad, vegetable kabobs, and kale salad for healthier options. You can also serve cauliflower gratin, baked rice, and stuffed collard greens.
How do you moisten a smoked turkey? ›In addition to gravy, you can also brush the carved turkey with a little warmed chicken stock or broth to add moisture. Melted unsalted butter will also do the trick, but don't overdo it—a little bit goes a long way.
Will smoked turkey dry out? ›Turkey is a delicate meat that doesn't have a lot of connective tissue or fat. It will dry out and darken quickly, as well as absorb the flavors of smoke more than other meat does.
Should you use a water pan when smoking turkey? ›Tips For Using a Water Pan When Smoking a Turkey
In cold weather, a water pan filled with boiling hot water can help maintain the smoker temperature, plus it gets the temperature up quickly for a fast start. This is especially helpful if your smoker can't quite do the job when it's cold outside.
Smoked Turkeys are a READY-TO-EAT delicacy, good either cold or heated. If you prefer to serve your Smoked Turkey heated, place in a moderate 300•F oven for approximately 5 minutes per pound.
How long does smoked turkey last in the fridge? ›Store your smoked turkey in refrigerator for up to 5 days. If you're not going to eat the turkey before this time period place it in the freezer for safe storage.
Can you leave a smoked turkey out overnight? ›
As a rule of thumb, if your meat has been out in the temperature danger zone for more than two hours, even after being refrigerated, throw it out. If the turkey was just cooked and is cooling down, try to put it away within two hours.