or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Southwestern Smoked turkey Pozole (qview)
New Posts  All Forums:Forum Nav:

Southwestern Smoked turkey Pozole (qview)

post #1 of 14
Thread Starter 

Ok so I have been craving a taste of home for awhile now and decided since i cant find what I want at a restaurant around here that Id just make it. Didnt have any pork or chicken which is usually used but Iv been trying to get rid of the three turkeys that the military gave me for the holidays. (Being a poor airman is paying off.) Thawed the turkey out over a couple days and then brined it overnight in some spices i kind of just threw together. then I rubbed the breast down with another spice mixture and butter and then topped it off with the same spice mixture and olive oil. Its in the smoker now so more to come later. Probably be kind of a three parter really since im doing more with it. smoking it with mesquite and apple wood.

 

The brine

The Brine

SAM_0419.JPG

Bird in the Brine

SAM_0420.JPG

ready for the night

SAM_0422.JPG

Patted dry

SAM_0424.JPG

Spice rub

SAM_0423.JPG

Mixed with butter for the breast

SAM_0426.JPG

Breast all flavored up

SAM_0425.JPG

Took me two washes to get my hand to not be orange.

SAM_0428.JPG

ready for the smoker,

post #2 of 14
Thread Starter 

Forgot to post what the rub and brine was. Brine is going to be a very rough estimate as i kind of just threw things in the pot.

 

Rub

1 1/2 Tbsp Garlic powder

1Tbsp Onion powder

1 Tbsp Paprika

3 Tbsp Chili powder

1 Tbsp Salt

 

Brine

1/2 Cup red peeper flakes

1 cup Salt

3/4 cup sugar

1 cup chili powder

1 cup red pepper

1/2 cup garlic powder

1/4 onion powder

post #3 of 14

Great start!

post #4 of 14

Looks-Great.gif so far

post #5 of 14
Thread Starter 

SAM_0438.JPG

SAM_0439.JPG

SAM_0440.JPG

The breast meat.

SAM_0441.JPG

Breast meat without skin to show the under skin rub.

SAM_0442.JPG

Cooking the Pozole

SAM_0443.JPG

Bowl of Pozole with fresh Cilantro.

post #6 of 14

Man ! Sorry, but what is Pozole (looks wonderful) & how do you make it ? Turkey looks wonderful also.

That Pozole looks like menudo.

post #7 of 14
Thread Starter 
Quote:
Originally Posted by Barneypoo69 View Post

Man ! Sorry, but what is Pozole (looks wonderful) & how do you make it ? Turkey looks wonderful also.

That Pozole looks like menudo.

 

Its like menudo but no tripe usually chicken or pork and lots of hominy.

 

1 Onion Chopped roughly

10 Garlic cloves minced

3 quarts chicken broth

28 oz red enchilada sauce (I was lazy and didnt want o make the rep pepper puree)

dried oregano crumbled

8 Tbsp chili powder ( I put more because I like things hotter)

Olive oil to saute the onion and garlic

One 108oz can of white hominy and one 12 oz can of white hominy

3 Bay leaves

 

I mixed the drippings from the turkey and the olive oil to saute the garlic and onion until its translucent then threw in everything but the hominy. simmered for an hour and then added the hominy and cooked until it was tender so about 30 minutes. Came out pretty good.

post #8 of 14

Thanks for sharing! Looks awesome...! Happy Smoking, Smokin - K

post #9 of 14

NICE , Hooligan ,   drool.gif     love Hominy and make it a lot for me and the Son , he likes the Pork and Mutton Posole better , I rather lean towards the Menudo side , but don't get me wrong , I won't pass a bowl of Posole of whatever...drool.gif

post #10 of 14
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

NICE , Hooligan ,   drool.gif     love Hominy and make it a lot for me and the Son , he likes the Pork and Mutton Posole better , I rather lean towards the Menudo side , but don't get me wrong , I won't pass a bowl of Posole of whatever...drool.gif


Yeah I used what I had in the freezer. Would have preferred pork but hey not complaining this far from home.

 

post #11 of 14

That's some good looking turkey and posole. And thanks for your service!!!!!usa.gif

post #12 of 14

Looks good. I haven't had Pozole in a long time. Where is the shredded cabbage on top?

 

I miss my Mexican friends cooking, he made Lamb kind of like that without hominy one time for a big party he had. It was really good. The next day we all drank the red broth for hang overs.

post #13 of 14

Looks like it turned out great. I love a good bowl of Pozole -  and thank you for your service 

post #14 of 14
Thread Starter 



 

Quote:
Originally Posted by HarleySmoker View Post

Looks good. I haven't had Pozole in a long time. Where is the shredded cabbage on top?

 

I miss my Mexican friends cooking, he made Lamb kind of like that without hominy one time for a big party he had. It was really good. The next day we all drank the red broth for hang overs.



Never had it with shredded cabbage. usually just throw some fresh cilantro on it.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Poultry › Southwestern Smoked turkey Pozole (qview)