I had an extra turkey in the freezer from last Thanksgiving, and I needed to clear up some room. I smoked the turkey on the kettle as per [these instructions](https://www.seriouseats.com/spice-rubbed-butterflied-smoked-turkey-food-lab-recipe). I had trouble maintaining heat and really wished I had just used my WSM. The skin ended up being leathery, despite the baking powder. Oh well, live and learn.
After smoking, I made a green chile sauce using turkey drippings, turkey stock, onion, garlic, and New Mexico green chile. I thickend with some maseca (which really brought the tortilla flavor to the dumplings.) I then mixed in some white and dark meat and some pepper-jack cheese until it really thickened into a nice paste/filling. Served with sour cream and some La Llarona Hot Sauce from Zia chile company.
Super pleased with how these turned out, though they were a lot of work.
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I had an extra turkey in the freezer from last Thanksgiving, and I needed to clear up some room. I smoked the turkey on the kettle as per [these instructions](https://www.seriouseats.com/spice-rubbed-butterflied-smoked-turkey-food-lab-recipe). I had trouble maintaining heat and really wished I had just used my WSM. The skin ended up being leathery, despite the baking powder. Oh well, live and learn.
After smoking, I made a green chile sauce using turkey drippings, turkey stock, onion, garlic, and New Mexico green chile. I thickend with some maseca (which really brought the tortilla flavor to the dumplings.) I then mixed in some white and dark meat and some pepper-jack cheese until it really thickened into a nice paste/filling. Served with sour cream and some La Llarona Hot Sauce from Zia chile company.
Super pleased with how these turned out, though they were a lot of work.