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Receta Smoked Turkey Confit Carnitas Salad with Orange Vinaigrette
 Smoked Turkey Confit Carnitas Salad with Orange Vinaigrette |
 Protein ingredients. Two pound turkey thigh with bone. |
 3 ounces of cherry and 1 ounce of mesquite chunks. |
 Preheat smoker to 250' |
 Smoke for 2 hours. |
 Let cool briefly then remove skin. |
 Remove meat from bone. You should yield a little over a pound of boneless meat. |
 Simmer in olive oil for 30 minutes or until meat is very tender. |
 Add orange chunks, milk, garlic, soy sauce and cola. Simmer another 15 minutes. |
 Drain liquids, solids and shred meat with fingers or two forks. Hold warm for service. |
 Vinaigrette ingredients. |
 Combine all ingredients except oil. |
 Slowly whisk in olive oil to emulsify. |
 Heat to make sure sugar is disolved and hold warm for service. |
 Salad ingredients. |
 Assembly for service. Offer cilantro, vinaigrette and tortilla strips seperately at the table. |
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This is adapted from a recipe from Chef Magazine in 2009. It is from the National Turkey Federation. The original cooked the thighs in oil only; confit style. The original used Mesclun for greens. I used an organic spring mix instead. I added the smoking with cherry and mesquite chunks as first cooking step. I used 3 ounces of cherry and 1 ounce of mesquite. Since mesquite is very strong and can result in bitterness if too much is used I cut back on it. The original called for removing the meat from the bone. I opted to leave bones on as it adds to the flavor during smoking in my opinion. The original used tangerine for the vinaigrette. I used orange instead. I also added cilantro and grape tomatoes to the recipe.
If you can afford it using duck leg quarters and duck fat for the confit would make this dish sublime.
If you don't want to smoke the turkey first do the cooking in oil until the meat is falling apart. Keep the oil temperature at 195-200 degrees which results in a slow simmer. I removed the skin from the thighs but if you don't mind the additional fat leave it on. You should yield a little over a pound of cooked meat with bones removed.
For a wine selected a fruit forward Pinot Noir. A Viansa 2010 Reserve Pinot Noir North Coast worked well.
Ingredientes
- Turkey:
- 2 Lb turkey thighs
- Santa Maria seasoning (I used Susie Q's brand)
- 2 cups olive oil
- 2 cloves garlic, smashed
- 1 ea orange, chunked
- 1/2 cup whole milk
- 1/4 cup soy sauce
- 1/4 cup cola
- 3 oz cherry wood chunks
- 1 oz mesquite wood chunks
- Vinaigrette:
- 1 bunch scallions, finely chopped
- 2 Tbs sugar
- 1 ea jalapeno, seeds & membranes removed, minced
- 1/2 cup orange juice
- 1/4 cup rice wine vinegar
- 1 Tbs soy sauce
- 1/2 cup olive oil
- Salad:
- 7oz organic spring salad mix
- 1 bunch cilantro, minced
- 2 ea avocado, peeled, seeded and quartered
- 12 ea grape tomatoes
- 1 1/2 oz corn tortilla strips
Direcciones
- Preheat smoker to 250'. Smoke thighs for 2 hours. Remove from the smoker and let cool a few minutes then remove the skin and cut meat from the bone. Heat olive oil to 195'. Add turkey pieces and simmer for 30 minute or until meat is very tender. Add orange chunks, milk, garlic, soy sauce and cola. Simmer another 15 minutes. Remove meat and drain liquid completely. Shred the meat with fingers or two forks. Hold warm for service.
- Blend scallions, sugar, jalapeno, orange juice, rice wine vinegar and soy sauce in medium bowl. Whisk in olive oil to emulsify. Place in small saucepan and warm to make sure sugar is disolved. Hold warm for service.
- Place salad greens in large bowls. Add tomatoes and avocado quarters. Top with shredded turkey thigh meat. Serve tortilla strips, vinaigrette and cilantro seperately at the table. Dish is ready for service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 611g | |
| Recipe makes 4 servings | |
| Calories 1706 | |
| Calories from Fat 1395 | 82% |
| Total Fat 157.41g | 197% |
| Saturated Fat 24.2g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 3681mg | 153% |
| Potassium 1286mg | 37% |
| Total Carbs 33.71g | 9% |
| Dietary Fiber 7.2g | 24% |
| Sugars 18.38g | 12% |
| Protein 44.91g | 72% |
