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Thread: Anyone have a good turkey chili recipe?

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    Anyone have a good turkey chili recipe?

    For an upcoming scout trip, we're making 3 kinds of chili. I've been volunteered to make turkey chili (since I mentioned I had two 14 # birds in the freezer just waiting to be used).

    I've made tons (gallons?) of turkey soup, turkey pot pie, and even turkey gumbo once, but never chili, so these are uncharted waters. I'm thawing the turkey now and going to cook next weekend (it should thaw by then) and planning to smoke it at a medium heat (275-300) since I don't care about the skin and will just be cutting/shredding the whole thing up.

    For seasoning, I'm thinking a rub with some salt, pepper, cumin, chipotle and garlic (it's an enhanced turkey, so not planning to brine).

    For the rest, figuring some onions, red & green bell peppers, black beans and corn, maybe throw in a little adobo sauce. Since some (most) of our scouts are spice-averse, I'm planning to keep it pretty mild.
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    TVWBB Olympian ChuckO's Avatar
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    TVWBB 1-Star Olympian John Solak's Avatar
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    White bean chicken chili, just substitute with turkey. I usually make a salsa verde sauce and use it instead of just some diced chilies


    http://www.thecookingguy.com/cookboo...healthy-recipe
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    Quote Originally Posted by John Solak View Post
    White bean chicken chili, just substitute with turkey. I usually make a salsa verde sauce and use it instead of just some diced chilies


    http://www.thecookingguy.com/cookboo...healthy-recipe
    Thanks...that looks easy enough, I'll just need to scale it up quite a bit. Two other parents are making a beef chili and vegan chili, but we'll be feeding about 28 people after a day of skiing, snowboarding or tubing.

    Incidentally, work was closed today due to a parade for the local sportsball team winning a trophy, so I got the turkey smoked. I rubbed with a mix of kosher salt, cumin, chipotle and onion and garlic powders; also mixed some of the rub into some homemade turkey stock and melted butter and injeceted that. Here's the whole thing resting after 6 hours on the WSM:



    I sneaked a small sample and it already tastes pretty good. A 14 # bird should yield a couple gallons of chili.
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  5. #5
    TVWBB Hall of Fame Clint's Avatar
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    Quote Originally Posted by ChadVKealey View Post
    A 14 # bird should yield a couple gallons of chili.
    Easily. The chili recipe I've followed the most called for 2# in 6 quarts but I've gone as high as 3.x# in 8 quarts.

    This recipe I used 4.33# BSCB in ~7 quarts: https://tvwbb.com/showthread.php?689...li-version-2-0

    It's great stuff. I'd follow it like John's & my (my 2nd copy of John's) cook, but I'd stick with the milder peppers like the pasillas, New Mexicos, or even Anaheims for the scouts (break a small piece off if you dare & try it at the store before you buy a whole bunch.

    Since your turkey is already cooked, & when I did it one time I cooked it raw, another time I partially cooked it (bscb or thighs) on the grill for more flavor, I wouldn't simmer the cooked meat longer than you have to in the soup. Maybe get everything going & simmer the skin in the soup for the long simmer, & cut/slice/shred the meat, & drop it in when you take it off the heat to cool.

    Probably a perfect time to simmer that carcass for the stock.

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    Quote Originally Posted by Clint View Post
    Probably a perfect time to simmer that carcass for the stock.

    Yup, that's the game plan for tonight: carve up the meat and crockpot the carcass overnight to make the stock. I'm guessing I'll get about 7 # of meat from it.
    22.5" WSM , Jumbo Joe , SS Performer , PartyQ and lots of

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