Turkey Salad
by Masterbuilt
Ingredients
- 1 cup kosher salt
- 1 cup brown sugar
- ½ cup maple syrup
- 2 quarts apple juice
- 2 quarts water
- 1 (3 to 6 lb.) turkey breast
- 1 cup green onions, chopped
- ¾ cup celery, chopped
- ¹/? cup mayonnaise
- 3 tablespoons fresh thyme, chopped
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- Salt and black pepper
- 1 (8 ounce) package mixed baby greens
- 2 ¹/? cups dried cherries, chopped (optional)
- ½ cup toasted hazelnuts, coarsely chopped
Directions
- In a large container, combine the salt, brown sugar, syrup, apple juice and water. Mix the brine well. Place turkey in brine and refrigerate for 12 to 24 hours.
- Load the wood tray with one small handful of wood chips and preheat the smoker to 250° F. Remove the turkey breast from brine and pat dry with paper towels. Reduce smoker temperature to 225° F. Place the turkey breast in the smoker and cook for 25 to 30 minutes per pound, or until inside meat temperature reaches 165° F. Remove turkey breast from smoker and let rest for 15 minutes before carving.
- For Salad: In a medium bowl, mix sliced or chopped turkey, green onions, celery, mayonnaise, 2 tablespoons of thyme, and lemon juice.
- To make the vinaigrette, whisk oil, vinegar, and the remaining thyme in a large mixing bowl. Season with salt and pepper.
- Add greens to the vinaigrette mixture and toss. Divide among plates.
- Top greens with cherries and nuts then serve.
