This White sauce has a little sweetness to it. I have added an extra element of flavor profile by adding some heat with the cayenne and tanginess with the yellow mustard.
Smoked Turkey Salad
Lighten up your Thanksgiving with this yummy Smoked Turkey Salad. My Smoked Turkey Salad is a great recipe to use the delicious leftover Turkey in or for a lighter Thanksgiving.
Ingredients
- 1.5 lb Turkey Breast Tenderloin
- 1 Green Apple Rinsed and diced
- 1/2 Celery Stalk Sliced
- 1/2 cup The White Sauce
- 1/4 tsp Cayenne Pepper for the Turkey salad
- 2 tsp French's Classic Yellow Mustard optional adds some tanginess
- 1/2 White onion Minced
- Tony Chachere's Creole Seasoning Season to taste
- Onion Powder Season to taste
- Cayenne Pepper for Turkey Breast Season to taste
- Smoked Paprika Season to taste
- Black Pepper Season to taste
- Garlic Powder Season to taste
- Ground Thyme Season to taste
- Dried Cranberries Desired amount
- 1 stalk Green onions Chopped
Notes
- Turkey Breast Tenderloin
- Green Apple
- Celery Stalk
- The White Sauce
- Cayenne Pepper
- Yellow Mustard
- White Onion
- Tony Chacheres
- Onion Powder
- Cayenne Pepper
- Smoked Paprika
- Black pepper
- Garlic Powder
- Ground Thyme
- Dried Cranberries
- Green Onions
- Heat your Traeger Grill to 375 degrees.
- Season your Turkey Breast with Tony Chacheres, Onion Powder, Garlic Powder, Cayenne Pepper, Smoked Paprika and Black Pepper.
- Smoke the Turkey breast for 35 - 40 minutes at 375 degrees.
- Halfway through cooking flip to the other side. This will get those grill marks. Optional step. **Be sure the internal temperature is 165 degrees**.
- While the Turkey Breast is on the grill, dice the apples and onions.
- Cut the Celery and chop the green onions. Set aside.
- Once the turkey breast's internal temperature is 165 degrees, remove from the smoker and rest for 5 - 10 minutes.
- Shred the Turkey breast by hand or with the Kitchen Aid. Yes you heard me right. The kitchen aid. Try it, works perfectly.
- Add shredded Turkey to a bowl. Add additional Tony Chacheres at this point (optional).
- Add the white sauce. Stir.
- Add the mustard. Stir.
- Add the green apples, celery and onions. Stir together.
- Add Cayenne pepper. Stir.
- Add the Cranberries. Gently stir.
- Serve on toasted Texas Toast bread or Croissants.
- I served my Turkey Salad on a Croissant.
- Garnish with lettuce. Top with the Turkey Salad.
- Serve with Salt and Pepper Cucumbers.
- Enjoy.
