Best 3 Smoked Turkey Pâté Recipes

Smoked turkey is a versatile and flavorful dish that can be enjoyed for any occasion. This article provides a comprehensive guide to preparing this dish, offering a variety of recipes to suit different tastes and preferences. From classic smoked turkey with a traditional brine to variations that incorporate unique ingredients like apple cider or brown sugar, each recipe offers its own distinct flavor profile. Whether you're a novice cook or an experienced pitmaster, you'll find all the information and guidance you need to create a succulent and irresistible smoked turkey. Dive into the recipes and discover the secrets to achieving a perfectly smoked turkey that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

SMOKED TURKEY AND CHEESE SPREAD

Smoked Turkey and Cheese Spread image

Categories Cheese Dairy Herb Nut Poultry turkey Appetizer Low Carb Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free

Yield Makes about 2 1/4 cups

Number Of Ingredients 5

Ingredients

1 8-ounce package cream cheese, room temperature
3 tablespoons mayonnaise
1 cup coarsely chopped fully cooked smoked turkey (about 6 ounces)
1/2 cup plus 2 tablespoons chopped pecans
6 tablespoons chopped fresh parsley

Steps:

Combine cream cheese and mayonnaise in processor; blend until smooth. Add turkey and process, using on/off turns, until coarse paste forms. Transfer mixture to medium bowl. Mix in 1/2 cup pecans and 4 tablespoons parsley. Season to taste with salt and pepper. Spoon into small serving bowl. Sprinkle top with remaining 2 tablespoons pecans and 2 tablespoons parsley. (Can be prepared 3 days ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

TURKEY LIVER PATE (FOIS GRAS)

Turkey Liver Pate (Fois Gras) image

When buying a turkey with giblets, don't throw those tasty morsels away! The turkey liver can be almost as tasty as goose liver if properly prepared. Serve on your favorite crackers. Keeps well in the refrigerator for 5 days.

Provided by senecawoman

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups chicken stock
1 teaspoon kosher salt
¼ pound turkey liver
½ cup heavy cream
½ teaspoon ground white pepper

Steps:

Place stock in a heavy pan; add salt and bring to a boil. Gently add liver with a spoon and return to a boil.
Reduce heat and simmer until liver is completely opaque in color, 8 to 10 minutes. Remove liver from the pan and let sit for 5 minutes.
Put liver into a food mixer. Add cream, a little at a time, and process until smooth. Season with pepper. Chill before serving, if desired.

Nutrition Facts : Calories 165.1 calories, Carbohydrate 1.8 g, Cholesterol 122.8 mg, Fat 14.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 8.1 g, Sodium 852.2 mg, Sugar 0.3 g

SMOKED TROUT PATE

Smoked Trout Pate image

This tasty spread is easy to make in a food processor, and it's a guaranteed winner at any party. The recipe is versatile, so feel free to substitute other favorite smoked fish.-Judy Walle, Toledo, Ohio

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2-2/3 cups.

Number Of Ingredients 9

Ingredients

1 pound flaked smoked trout
3 ounces reduced-fat cream cheese
1/2 cup half-and-half cream
1 tablespoon horseradish sauce
1 tablespoon lemon juice
1/8 teaspoon pepper
2 teaspoons minced fresh parsley
Cucumber slices
Assorted crackers

Steps:

Pulse the first 7 ingredients in a food processor until blended. Refrigerate, covered, until serving. Serve with cucumber slices and assorted crackers.,

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

Use a good quality smoked turkey: This will ensure that the final dish is flavorful and juicy.
Brine the turkey before cooking: This will help to keep it moist and flavorful.
Use a smoker box or foil pouch to smoke the turkey: This will help to infuse the turkey with a smoky flavor.
Cook the turkey until it reaches an internal temperature of 165 degrees Fahrenheit: This will ensure that the turkey is cooked through.
Let the turkey rest before carving: This will help to keep the juices in the turkey.

Conclusion:

Smoked turkey is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a holiday meal or a casual get-together. By following the tips in this article, you can easily make a smoked turkey that is sure to impress your guests.