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Hickory Smoked Turkey Recipe

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You mean you haven't tried the NEW Hickory Smoked Turkey parts yet? Well, then, at least you know what ya gotta do! ... you really need to try 'em. And they're extremely easy to prepare. In fact, with this crockpot recipe from Dawn, the turkey can cook while you're at work so dinner can be ready to serve minutes after you arrive home.

Just look how easy this is:

  • Place roughly 2 to 2.5 lbs of hickory smoked turkey parts in a crockpot and add about 1 cup of water. [NOTE: 2 to 2.5 lbs is roughly two turkey drumsticks or two turkey wings. Yeah, the wings are that big! They look like Pterodactyl wings! HA!]
  • Sprinkle with 1 Tablespoon organic apple cider vinegar, and ¼ tsp. pepper. (Do not add salt since the smoked turkey is pre-salted.)
  • I also add some chopped onion. You can season with additional herbs to suit your taste.
  • Cover and turn on Low. Slow-cook for at least 12 (up to 18) hrs. and serve.

You can make gravy from the broth to serve over the Turkey or save the broth to make a delicious stew with bits of leftover turkey, potatoes, carrots, etc.

We do recommend the crockpot method but since not everyone has a crockpot, here's another way that will also work great.

  • Place 2 to 2.5 lb of hickory smoked turkey in a roast pan and add water to just so cover the meat.
  • Sprinkle with 1 Tablespoon organic apple cider vinegar, and ¼ tsp. pepper.
  • Add some chopped onion. You may season with additional herbs to suit your taste.
  • Cover tightly with aluminum foil and bake at 350 degrees for 1 hour.
  • Reduce heat to 325 degrees and continue baking for 2 hours more or until the meat is tender.

Again, I highly recommend the crock-pot method as the simplest way to make the juiciest Turkey parts...but you can try this way too.

All the best,
The Farmer's Wife

 

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