Quick Answer: Smoked turkey is an excellent, high-protein flavor enhancer for slow-cooked stews, soups, and leafy vegetables. Because it contains dense muscle fibers and collagen, it must be boiled first to extract the smoky flavor. Chop the smoked turkey into chunks, boil in water with onions and garlic for 30-40 minutes to create a rich broth, then add your beans, okra, or greens directly to the boiling liquid. Simmer until the meat falls off the bone. Read on for the full recipe.
Introduction: A Healthier Smoke Enhancer
In traditional cooking, smoked meats are used to add depth, salt, and a rich, wood-smoke aroma to vegetable dishes. While smoked pork hocks and bacon are common, smoked turkey wings and drumsticks have emerged as a highly popular, low-fat alternative. The smoking process cooks the meat slowly, drying the fibers and infusing them with natural smoke phenols. When simmered, the collagen in the turkey bones breaks down into gelatin, giving your soup broth a rich, velvety body.
Step-by-Step Smoky Greens Recipe
- Prep the Turkey: Chop 500g of Smoked Turkey wings into large chunks. Wash in warm water to remove surface dust.
- Make the Broth: Place the turkey chunks in a large pot. Add 4 cups of water, one chopped red onion, and 2 cloves of crushed garlic. Boil on medium-high heat for 35 minutes until the water turns into a rich, aromatic, slightly oily broth.
- Add the Greens: Add 4 cups of chopped spinach, kale, or bitter leaf to the pot. Stir to submerge the greens in the boiling turkey broth.
- Simmer: Let the mixture simmer on low heat for 15 minutes. The greens will soften completely and absorb the smoky flavor, while the turkey meat will become tender enough to pull off the bones. Serve warm.
Order vacuum-packed Smoked Turkey online from our meats catalog. Read about meat smoking and curing science on Wikipedia’s Cured Meats Guide.