Smoked Wild Turkey Salad Sandwich
There’s not a river lunch better than turkey salad sandwiches
There isn’t a better turkey salad recipe than this one. I’ve done my best to steal this one from a local butcher shop, but since they wouldn’t share their recipe, I was forced to figure it out myself. I’ll be damned if I didn’t improve on it, if ever so slightly. You’ll want to check out this article on brining wild turkey and this recipe for smoking wild turkey first, too.
Aim for the snood, and if you shoot straight, you can keep it free of tungsten, too!
Smoked Wild Turkey Salad Sandwich
You won't find a better river lunch than this one.
Equipment
- Smoker
Ingredients
- 1 whole wild turkey breast brined then cubed into 1 cm squares
- 1/2 cup mayonnaise
- 1/2 cup celery stalk chopped
- 1/4 cup dried cherries
- 1/4 cup toasted hazelnuts chopped
- 4 tbsp green onion chopped
- 4 tbsp parsley chopped
- 2 tbsp champagne vinegar you can sub cider vinegar with a pinch
of sugar
- black pepper to taste
Instructions
- First, let’s get one thing straight; the turkey is the star of the showhere. BE SURE to pull it off the smoker as soon as it reaches 160. Iremove mine at 155 just to be extra safe. Then, chill the turkeybefore cutting into it. Trust me here, this is the secret to tender,exquisitely moist turkey.
- Cube your cooled turkey to approximately 1 cm chunks and setaside.
- In a large bowl, whisk the mayonnaise and vinegar together, thenfold in the turkey, celery, dried cherries, hazelnuts, green onion, andparsley.
- Serve on a sandwich, in a lettuce-wrap or by itself!
Notes
Find my recipe for smoked wild turkey breast here.
Tried this recipe?Mention @hunttoeat on Instagram in your photos!
